Sheet Pan Ratatouille with Polenta

This bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner.

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Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce.

This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! It’s so easy, it’s healthy and it’s versatile.

You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast!

Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you won’t tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast.

The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible.

Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it!

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Sheet Pan Ratatouille with Polenta

5 from 15 votes

By: Vegan Richa

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

Servings: 3

Course: Main Course

Cuisine: French

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This bright and colorful Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner.

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Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 medium eggplant, cubed
• ▢ 1 summer squash, cubed
• ▢ 1 zucchini, cubed
• ▢ 1 red bell pepper, chopped into 3/4 inch slices
• ▢ 1/2 onion, chopped, or thinly sliced
• ▢ 2 tsp olive oil
• ▢ 1 tsp dried oregano
• ▢ 1 tsp dried basil, or 2 tbsp fresh basil
• ▢ 1/2 tsp dried thyme
• ▢ 1/2 tsp salt
• ▢ 1/4 tsp black pepper
• ▢ 15 oz can of tomatoes, or 3 tomatoes, chopped

For the polenta

• ▢ 1/2 cup polenta, or grits
• ▢ 2 cups of water, or broth
• ▢ 1/2 tsp salt
• ▢ 2 tsp nutritional yeast
• ▢ 1 tbsp vegan butter

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Instructions 

• Chop all the vegetables and add to a baking dish. Use a baking dish that is large enough that all the vegetables are in a single layer.
• Drizzle the oil all over over, then mix in. Add in the herbs, salt, and pepper, and mix in, and spread again.
• Bake at 400 degrees F ( 205 c) for 30 to 35 minutes, or until the eggplant is almost done.
• Add in your tomatoes, and mix in, and bake for another 10-15 minutes so that the tomatoes start to get tender.
• In the meanwhile, make your polenta by heating up the water until hot, then add in the polenta gradually while whisking. Add in salt nutritional yeast, vegan butter, and mix in. Continue to cook until the polenta is cooked to preference.
• Remove the baking dish from the oven, and then taste and adjust flavor.
• Serve the baked ratatouille over the polenta in bowls. Sprinkle some pepper flakes, fresh basil, or parsley.

Video

Notes

• Make sure not to crowd the pan too much and make sure your oven comes up to the perfect temperature. The high heat evaporates the liquid and concentrates their flavors while browning everything up in a delicious way.
• As for summer squash vs zucchini – I include a little of each just to make my ratatouille more colorful and appetizing, but if you’re having trouble hunting one down, it won’t affect the flavor at all to just swap it for the other. Or add more color by using yellow and red bell pepper.
• If you want, add a dollop of pesto, or pureed basil and garlic into the finished ratatouille. Another great final touch would be a splash of good sherry or red wine vinegar sprinkled over the roasted veg right in the end.
• If you don’t like eggplants, use zucchini. For the most part, if you want to substitute eggplant in a recipe, your best friend is zucchini as it behaves in much the same way as eggplant, although it cooks faster.
• Make this a bit in advance – ratatouille gets better with time and is so much better when eaten slightly chilled or at room temperature the next day.

Nutrition

Calories: 282kcal, Carbohydrates: 50g, Protein: 9g, Fat: 7g, Saturated Fat: 1g, Sodium: 725mg, Potassium: 1302mg, Fiber: 11g, Sugar: 17g, Vitamin A: 2100IU, Vitamin C: 91mg, Calcium: 117mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

• veggies: I use summer squash, zucchini, eggplant, bell pepper, and onions.
• herbs: I use basil, thyme, and oregano but parsley, marjoram, and savory would also be good options. Some recipes even add some crushed fennel seeds and coriander so you could also try that.
• olive oil – use the good stuff.
•  salt and black pepper – obviously
• the tomatoes can be added fresh or canned – it comes down to personal preference: Fresh tomatoes will hold their shape more in the finished ratatouille. If you want a more tomato-tinged ratatouille, use canned. If you want the other vegetables, like the eggplant, to shine through more, go with diced fresh tomatoes.

Tips

• Make sure not to crowd the pan too much and make sure your oven comes up to the perfect temperature. The high heat evaporates the liquid and concentrates their flavors while browning everything up in a delicious way.
• As for summer squash vs zucchini – I include a little of each just to make my ratatouille more colorful and appetizing, but if you’re having trouble hunting one down, it won’t affect the flavor at all to just swap it for the other. Or add more color by using yellow and red bell pepper.
• If you want, add a dollop of pesto, or pureed basil and garlic into the finished ratatouille. Another great final touch would be a splash of good sherry or red wine vinegar sprinkled over the roasted veg right in the end.
• If you don’t like eggplants, use zucchini. For the most part, if you want to substitute eggplant in a recipe, your best friend is zucchini as it behaves in much the same way as eggplant, although it cooks faster.
• Make this a bit in advance – ratatouille gets better with time and is so much better when eaten slightly chilled or at room temperature the next day.

How to make Sheet Pan Ratatouille:

Chop all the vegetables and add to a baking dish. Use a baking dish that is large enough that all the vegetables are in a single layer.

Drizzle the oil all over, then mix in. Add in the herbs, salt, and pepper, and mix in, and spread again. Bake at 400 degrees F ( 205 c) for 30 to 35 minutes, or until the eggplant is almost done.

Add in your tomatoes, and mix in, and bake for another 10-15 minutes so that the tomatoes start to get tender.
In the meanwhile, make your polenta by heating up the water until hot, then add in the polenta gradually while whisking. Add in salt nutritional yeast, vegan butter, and mix in. Continue to cook until the polenta is cooked to preference. Remove the baking dish from the oven, and then taste and adjust flavor.

Herb garnishes are up to personal taste. In these photos, I’ve stirred in some chopped parsley, but basil would work too. I sometimes stir in a bit more fresh olive oil for flavor right at the end.

Serve the baked ratatouille over the polenta in bowls. Sprinkle with some pepper flakes, fresh basil, or parsley.

Sheet Pan vs Casserole

Either works for this recipe. If you make a small serving, a big casserole dish will be fine but if you’re making lots, use a sheet pan instead.