Simply Recipes / Alison Bickel
The smartest way to make ratatouille quickly is on a sheet pan.
It’s a mostly hands-off recipethe vegetables roast for about 45 minutesperfect for a weeknight supper.
Its easy enough for a casual family gathering and impressive enough for dinner guests.
Simply Recipes / Alison Bickel
What is Ratatouille?
Ratatouille is a classic French vegetable stew made with squash, eggplants, bell peppers, and tomatoes.
The name comes from the French word touiller, which means “to stir up.”
Simply Recipes / Alison Bickel
It refers to how the vegetables are stirred as they cook.
Originating in Provence, ratatouille was made to use up vegetables from brimming gardens at the height of summer.
A traditional ratatouille is simple and so lovely, but I often get uneven results.
Simply Recipes / Alison Bickel
Or worse, the vibrant summer vegetables become bland and mushy.
Plus, it needs to be stirred and supervised.
That’s why this easy sheet pan version is very enticing and smart to me.
Simply Recipes / Alison Bickel
Ratatouille is best when in-season vegetables and herbs are used.
Okra, green beans, and even cucumbersadded at the end, not roastedwork well.
you’ve got the option to even give it some heat with jalapenos or poblano peppers.
Simply Recipes / Alison Bickel
Boost the Ratatouille
Want to make it more substantial?
Add a can of drained, rinsed chickpeas with the tomatoes and herbs.
Creamy goat cheese, buttery green olives, or briny capers are also great additions.
Simply Recipes / Alison Bickel
For a pop of flavor, add a drizzle of balsamic vinegar or dry sherry.
Its a simple side dish that is great bed forpan-seared fishorchicken.
It can also step up as a vegetarian main dish served withpastaor rice.
Simply Recipes / Alison Bickel
Core and roughly chopped them, yielding about 2 cups.
Line two rimmed sheet pans withsilicone baking matsor foil.
Generously spray each with cooking spray and set aside.
Equally divide the vegetables between the two prepared sheet pans.
Generously spritz them with nonstick cooking spray.
Season with the black pepper, but not the salt!
Salt will draw out moisture, making the vegetables too wet as they cook.
As soon as you take the vegetables out of the oven, add the tomatoes and basil.
Season with 1/2 teaspoon salt and stir to combine.
Taste and adjust for seasoning with salt and black pepper.
Want a more luxurious texture?
Drizzle in some olive oil to taste or serve it on the side for drizzling on top.
Serve hot, at room temperature, or chilled.
Bon appetit, yall!
Refrigerate leftovers for up to 3 days in a covered container.
Granted the vegetables will become softer, but they will also become more flavorful.
Bonus points if you have leftovers!
Serve it in wrap, on a salad, or smear it on a sandwich.
Its also super as a chunky spread on crackers or crostini.
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