Sheet Pan Ratatouille


Serves 4

1 large eggplant, cut into ½-inch cubes (you can peel the eggplant if you want)

1 bell pepper, seeded and sliced into strips

2 medium tomatoes (or 6 small ones), sliced into wedges

2 zucchini, quartered lengthwise and cut in 2-inch pieces

1 onion, sliced into ¼-inch thick half moons

4 tablespoons olive oil

3 garlic cloves, peeled

1 teaspoon dried thyme (or herbes de Provence if you can find them)

3 bay leaves

1½ teaspoons salt

¼ teaspoon ground black pepper


Preheat oven to 400°F (200°C) and place a rack in the middle.

Generously grease a large (preferably rimmed) baking sheet and set aside.

Spread out the veggies onto the sheet pan in a single layer (if they don’t fit, use another baking sheet.)

Add garlic cloves, drizzle with olive oil, and sprinkle with thyme, salt, and pepper. Toss well.

Bake in the oven for 20 minutes. Remove from the oven, give a good stir, and bake for further 20 minutes. Turn the heat down to 300°F (150°C) and bake for 10 more minutes, until vegetables start to char.

Take a taste and adjust seasoning if needed. If you like, drizzle a bit balsamic vinegar on top and serve.