The most caramelized and delicate veggies were obtained when I quickly prepared the traditional vegetarian French dish ratatouille on a sheet pan.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
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
Instructions
- Preheat the 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.
Reviews
This was disappointing. I made this as per the recipe, with the exception that I did not have parchment paper. I don’t think that would have made a difference. Firstly, there were so many vegetables, I should have spread them over two sheet pans; they were too crowded in one sheet pan. Secondly, the recipe called for too much rosemary and the cooked vegetables had a slightly unpleasant twiggy texture. Finally, when I checked the dish at 20 minutes, to turn the vegetables, I found the tomatoes had reduced to mush and released all their moisture, flooding the bottom of the roasting pan with liquid. Consequently, all the other vegetables were wet on the bottom and could not roast. I poured off the liquid, turned the vegetables and returned the pan to the oven to roast for another 10 minutes, but the vegetables had not crisped up at all, though when tested with a fork, they were clearly done. When I served the vegetables, I pulled out the mushy tomatoes and discarded them. The flavor was good, but this method did not work for me. I think reviewer Gabi had the right idea, to cook the tomatoes separately under low heat and add them to the last five or so minutes of roasting the other vegetables.
Great vegetarian recipe. I used basil at the end instead of rosemary. And served it with buttered noodles. Everybody liked it.
This dish was absolutely delicious. I served it with buttered jasmine rice, and it was the perfect accompaniment. The only change I made was using yellow summer squash as my store was out of zucchini. This is definitely going to be made again and again. Thanks for a quick, easy recipe.
Even my husband, who hates eggplant, loved this dish. I roast my veggies using convection heat in our oven- decreases cook time, and cooks more evenly. I also added a few ingredients: quartered mushrooms, Italian chicken sausages (sliced), green pepper. Served it all over lightly buttered pasta. YUM.
We liked this a lot. Didn’t have eggplant, but used most everything else and followed the instructions as written. Added sliced mushrooms and green onions. Seasoned with Trader Joe’s Everything but the Bagel. Good!
Excellent. I added pre-cooked Italian sausages, two red apples, and a couple of shakes of red pepper flakes. Easy and full of flavor!
My husband’s comment: I didn’t think I’d like zucchini this much. We did leave out the eggplant and onion, because we didn’t have any, which made all the veggies fit on one pan. I wish I had used a silicone baking sheet because the wax paper ripped while I was mixing it in the middle of baking. It was a delicious meal. We’ll definitely make it again.
Really enjoyed this recipe. Used canned tomatoes as that’s what I had. Used it over cheese tortellini topped with a sprinkle of Parmesan. Delish!
Excellent recipe. I made no adjustments. Recipe made 2 sheet pans as another reviewer stated. Will definitely make this again.
This recipe mad A LOT of ratatouille! I used 2 sheet pans and roasted for a total of 90 minutes. It was AMAZING!
Very tasty blend. Paired with Italian meatloaf and it was a wonderful meal!
Easy and delicious
The entire family loved this recipe. I will definitely make it again.
It is easy, tasty and summery, we both loved it. To make it quicker, instead of using the oven, I sauted each of the cut-up vegetables on stove-top first, in a pan. Then cooked all of them together with the tomatoes and seasonings, under a lid, for a few minutes.
I followed the method exactly as written (even at 7,000ft) and loved the outcome. The veggies are just bursting with flavor and the texture is perfect. Had to adjust two ingredients, though. I used red onion and cherry tomatoes. Thank you for the recipe.