Sheet Pan Ratatouille
Ratatouille is classically a bright, chunky, vegetable-forward Provençal-style stew. Our sheet pan version is a little less stew-like, with a touch of caramelisation to the aubergine, onions, courgette and peppers. Since everything is baked all at once on one pan, it cuts down on the hands-on cooking time. We stayed true to the typical garlic, herb and rich olive oil flavour this dish is known for and added a touch of sweetness with honey and white balsamic vinegar. A generous dusting of Parmesan finishes it off, though you can skip the cheese if you prefer. Enjoy as a vegetarian main or serve alongside grilled fish or meats.
Ingredients
Method
- Preheat the oven to 230 degrees C.
- Add the cherry tomatoes, thyme leaves, garlic cloves, courgette, aubergine, red onion, orange pepper and red pepper to a sheet pan. Whisk the olive oil, tomato paste, white balsamic vinegar, honey, crushed red pepper flakes, 1 tablespoon salt and a generous amount of freshly ground black pepper in a small bowl. Pour the mixture over the vegetables and toss until they are evenly coated. Make sure the vegetables are in 1 layer on the sheet pan and overlapping as little as possible.
- Bake until the vegetables are starting to caramelise in places and the tomatoes are just starting to burst, about 30 minutes. Remove the sheet pan from the oven and turn the broiler to high if using the Parmesan. Sprinkle the Parmesan over top of the vegetables and grill until the cheese is melted and golden brown in spots, 2 to 4 minutes depending on your broiler. (Eliminate this step if you are not using the cheese.)
- Transfer the vegetables to a serving platter and garnish with the basil. Serve alongside crusty bread, if desired.
Cook’s Note
You can substitute white wine vinegar for the white balsamic if you prefer.
Rate this recipe
Overall Rating:
4.00
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