Best 2 Sheet Pan Ratatouille Recipes

**Ratatouille: A Savory Medley of Provencal Vegetables**

Hailing from the sun-kissed region of Provence in southeastern France, ratatouille is a quintessential dish that captures the essence of summer. This vibrant and versatile dish showcases a delightful medley of tender vegetables, slow-cooked in a rich tomato sauce. Savor the earthy sweetness of eggplant, the delicate bite of zucchini, the sunny brightness of bell peppers, and the juicy plumpness of tomatoes, all harmoniously blended in a symphony of flavors. Ratatouille is not only a culinary delight but also a nourishing feast, brimming with vitamins, minerals, and antioxidants. Whether served as a hearty main course or a delectable side, this Provencal masterpiece promises a flavorful journey that will transport your taste buds to the heart of France.

**Recipes Included:**

1. **Classic Ratatouille:** Embark on a culinary journey to Provence with this authentic ratatouille recipe. This classic rendition features fresh, seasonal vegetables stewed in a luscious tomato sauce, capturing the essence of simplicity and rustic charm.

2. **Sheet Pan Ratatouille:** Experience the convenience of one-pan cooking with this sheet pan ratatouille. Simply toss your vegetables with aromatic herbs and spices, then roast them to perfection in the oven. This hassle-free method yields tender-crisp vegetables coated in a flavorful sauce.

3. **Ratatouille Lasagna:** Indulge in a unique twist on the classic ratatouille with this innovative lasagna recipe. Layers of tender vegetables, creamy béchamel sauce, and gooey cheese create a comforting and flavorful dish that is sure to impress.

4. **Ratatouille Tart:** Elevate your brunch or lunch spread with this savory ratatouille tart. A flaky crust filled with a vibrant vegetable filling and topped with a sprinkle of cheese bakes to golden perfection, offering a delightful combination of textures and flavors.

5. **Ratatouille Soup:** Warm up on a chilly day with a bowl of hearty ratatouille soup. This comforting soup features tender vegetables simmered in a rich tomato broth, infused with herbs and spices for a satisfying and flavorful meal.

6. **Ratatouille Pasta:** Transform your favorite pasta dish into a colorful and delicious feast with this ratatouille pasta recipe. Toss your cooked pasta with sautéed vegetables, a tangy tomato sauce, and a generous helping of grated Parmesan cheese for a delightful and satisfying meal.

Here are our top 2 tried and tested recipes!

SHEET-PAN RATATOUILLE WITH GOAT CHEESE AND OLIVES

Sheet-Pan Ratatouille With Goat Cheese and Olives image

Cooking ratatouille on a sheet pan in the oven isn't just easier than cooking it in a pot on the stove, it's also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories vegetables, main course, side dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 large onion, halved and thinly sliced
1 3/4 pounds zucchini, cut into 1/4-inch slices (about 7 cups)
1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
6 thyme sprigs
4 rosemary sprigs
6 garlic cloves, smashed and peeled
Fine sea salt, as needed
2 pounds eggplant, cut into 1-inch cubes (about 10 cups)
2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups)
3 cups cherry tomatoes (12 ounces)
8 ounces goat cheese, crumbled
3/4 cup Castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
Lemon wedges, for serving
1/2 cup basil leaves, sliced

Steps:

Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, 1/4 cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and 1/2 teaspoon salt.
On a second rimmed baking sheet, toss together eggplant, red peppers, 1/4 cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and 3/4 teaspoon salt.
Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that's a good thing, particularly with the zucchini and onions.
Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

SHEET PAN RATATOUILLE

Sheet Pan Ratatouille image

Ratatouille is a classic vegetarian French dish that I made in one pan in no time and got the most caramelized and tender vegetables.

Provided by Fioa

Categories World Cuisine Recipes European French

Time 57m

Yield 4

Number Of Ingredients 11

Ingredients

1 large eggplant, cut into 1/2-inch cubes
2 zucchinis, cut into 1/2-inch slices
2 heirloom tomatoes, cut in wedges
1 white onion, cut into 1/2-inch-thick rounds
1 red bell pepper, cut into 1/2-inch strips
4 cloves garlic
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated.
Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.

Nutrition Facts : Calories 163.9 calories, Carbohydrate 23.6 g, Fat 7.6 g, Fiber 9.1 g, Protein 4.3 g, SaturatedFat 1.1 g, Sodium 599.8 mg, Sugar 11.1 g

Tips:

Choose ripe, flavorful vegetables. The quality of your vegetables will greatly impact the flavor of your ratatouille. Look for vegetables that are brightly colored and free of blemishes.

Cut your vegetables evenly. This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard.

Don't overcrowd the sheet pan. The vegetables should be in a single layer so that they can cook evenly. If you have a lot of vegetables, you may need to use two sheet pans.

Roast the vegetables until they are tender and slightly caramelized. This will take about 30-40 minutes. Keep an eye on the vegetables so that they don't burn.

Season the vegetables to taste. Salt, pepper, and garlic powder are all good options. You can also add fresh herbs, such as basil or oregano.

Serve the ratatouille hot or at room temperature. It can be eaten as a main course or a side dish.

Conclusion:

Sheet pan ratatouille is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The vegetables can be roasted ahead of time and then assembled when you are ready to serve. Ratatouille is a versatile dish that can be served hot or at room temperature, and it can be eaten as a main course or a side dish.