Oven Roasted Ratatouille Recipe

Oven Roasted Ratatouille is an American-style twist on classic French ratatouille where mixed squash, eggplant, and tomatoes roast together in the oven instead of simmering on the stove. The vegetables are cut into even pieces, tossed with olive oil, garlic, and herbs, then spread onto a hot pan so they caramelize and turn tender with lightly browned edges. Tomato softens into the mix and adds a tangy, saucy coating that clings to the squash and eggplant. The result is a colorful, garlicky vegetable side that works with chicken, fish, or steak and doubles as a topping for rice, pasta, or crusty bread.

Oven Roasted Ratatouille Recipe

Oven Roasted Ratatouille is a sheet-pan version of the classic where mixed squash, eggplant, and tomatoes roast with olive oil, garlic, and herbs until tender and caramelized, creating a colorful vegetable side dish.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 110

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium eggplant cut into 1-inch cubes
• 2 small zucchini cut into 1-inch half-moons
• 1 small yellow squash cut into 1-inch half-moons
• 1 red bell pepper seeded and chopped into 1-inch pieces
• 1 small red onion cut into 1-inch chunks
• 2 cups cherry tomatoes left whole or halved
• 3 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp dried thyme or 2 tsp fresh, chopped
• 1 tsp dried oregano
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Large cutting board
• Chef’s knife
• Large mixing bowl
• Measuring cups
• Measuring spoons
• Baking sheet or large roasting pan
• Parchment paper
• Wooden spoon or spatula
• Oven mitts

Method

 

Prep the vegetables

1. Place the eggplant on a large cutting board, cut off the ends with a chef’s knife, then slice and cube it into 1-inch pieces.
2. Trim the ends from the zucchini and yellow squash on the cutting board, slice each lengthwise, then cut into 1-inch half-moons with the chef’s knife.
3. Cut the red bell pepper in half on the cutting board, remove the seeds and white ribs with your hands, then chop into 1-inch pieces.
4. Peel the red onion, cut it into wedges, then cut the wedges into 1-inch chunks with the chef’s knife.
5. Rinse the cherry tomatoes and pat them dry, leaving them whole or slicing them in half on the cutting board if they are large.

Season in a bowl

1. Place all the cut vegetables into a large mixing bowl and add the cherry tomatoes on top.
2. Drizzle 3 tbsp olive oil over the vegetables with a measuring spoon, then add the minced garlic, 1 tsp thyme, 1 tsp oregano, 1 tsp kosher salt, and ½ tsp black pepper.
3. Toss the vegetables in the bowl with your hands or a wooden spoon until everything looks evenly coated with oil and seasoning.

Roast in the oven

1. Line a baking sheet or large roasting pan with parchment paper, then pour the seasoned vegetables onto the pan and spread them into a single layer with a spatula or wooden spoon.
2. Place the pan on the middle rack of a preheated 425°F oven using oven mitts and roast for 20 minutes.
3. After 20 minutes, use oven mitts to pull out the pan and stir the vegetables with a wooden spoon or spatula, turning them so new sides face down on the hot pan.
4. Return the pan to the oven and roast for 15 more minutes at 425°F until the eggplant is soft, the squash is tender, and the tomatoes have collapsed and released some juices, with a few browned edges on the vegetables.

Serve

1. Take the pan out with oven mitts and let the vegetables rest for 3 minutes, then use a wooden spoon or spatula to move the roasted ratatouille to a serving dish and serve warm as a side dish or over rice, pasta, or toasted bread.

Notes

• Cut all vegetables on the cutting board into similar 1-inch pieces so they roast evenly and finish at about the same time.
• Do not crowd the baking sheet; if needed, use two pans so the vegetables roast and caramelize instead of steaming.
• Leftovers store well in the fridge and reheat in a 350°F oven until warm, or can be spooned cold over salads and grain bowls.