Sheet Pan Ratatouille
Sheet pan dinners are my lifeline during busy times of the year, nights when I don’t want a ton of dishes or just a regular Thursday night. And while this is far from a traditional ratatouille, it’s highly satisfying and one of my favorite veggie-based dishes.
Sheet pan ratatouille is so versatile, you can use it as a base for a variety of dinners. Toss it with cooked angel hair pasta or orzo, scoop it on top of creamy polenta or mashed potatoes, add to a bowl of riced cauliflower or serve it as a side to grilled meats or fish.
This meatless Monday dinner is full of flavor and the bounty of late summer. This next month in Texas, we’ll have a shoulder season that includes zucchini, squash, eggplant and tomatoes as well as butternut squash, delicata, figs and champagne grapes.
What is Ratatouille?
Traditional ratatouille from Provence tends to cook all the vegetables separately and then combine them together at the end. It’s soft and flavorful and rich with a heavy hand of extra-virgin olive oil. Alice Water’s recipe for traditional ratatouille is probably the best one out there, if that’s what you’re looking for.
Does Ratatouille have meat in it?
Nope! I’m sure there are variations in Provence that may include some type of stewed meat, but this is usually a rich stewed vegetable dish served alongside grilled and roasted meats. Julia Child used to make a beautiful casserole version.
Are there beans in Ratatouille?
There are sometimes white beans in ratatouille, which I think is completely delicious. This version includes garbanzo beans for protein and fiber.
What do you serve with Ratatouille?
Anything! Have it as a side to spatchcocked or roasted chicken or with cooked grains such as quinoa or farro or even tossed with pasta or orzo.
Is Ratatouille supposed to be mushy?
It’s not so much mushy, as it is silky and jammy. It’s usually cooked long and low, releasing natural sugars and softening the vegetables. Of course, this version is cooked fast and high, but it’s a quick weeknight version!
Can you eat Ratatouille cold?
Yes! Next question?
There’s nothing like throwing a bunch of ingredients on a sheet pan and calling it a night. Whether it’s something with meat, such as sheet pan sausage and peppers, or with fish, like Arctic char with cherry tomatoes and green beans that cooks in 15 minutes flat.
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Sheet Pan Ratatouille
- 1 red bell pepper, chopped
- 1 yellow squash, chopped
- 1 zucchini, chopped
- 1/2 yellow or red onion, chopped
- 1 globe or Japanese eggplant, chopped
- 2 cups cherry, grape or sweet 100 tomatoes (preferably organic)
- 1/2 cup olive oil
- 1 15-ounce can garbanzo beans (preferably organic)
- 1 teaspoon kosher or sea salt
- Freshly ground pepper
- 1/2 cup basil, cut in a chiffonade
- Preheat the oven to 425 degrees.
- In a large bowl, toss the vegetables with olive oil and salt. Don't be tempted to skimp on the olive oil. It creates a jammy and delicious outcome! Transfer the veggies to a large sheet pan and spread out in an even layer. I use restaurant-style rimmed half sheet pans.
- Roast in the top third of the oven for 40-45 minutes. If the outer edges of the sheet pan start to get overly browned or charred, toss all the vegetables on the pan and move the sheet pan to the center of the oven until it finishes cooking, about 10 minutes more.
- Garnish with a chiffonade of fresh basil and serve.