Sheet Pan Ratatouille
Published
Published
This Sheet Pan Ratatouille makes the classic veggie-forward dish even easier to make. It’s the perfect dish to serve in the summer when fresh veggies are plentiful, though it can definitely be enjoyed anytime.
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Beautiful spiraled Ratatouille is one of my favorite recipes to make in the summer to emphasize my garden’s seemingly endless bounty. But sometimes I want something a little quicker, easier, and substantial. Enter this sheet pan ratatouille. It takes classic ratatouille ingredients, adds some hearty sausage, and simple sheet pan prep. Yum!
Helpful Tips & Variations
- Any sausage works. Regular pork sausage links works great in this recipe but chicken sausage is also a great option. Just make sure they’re fully cooked.
- Use the veggies you have. Feel free to customize this sheet pan ratatouille by using the fresh veggies you have on hand, like grape tomatoes instead of cherry, other colors of bell peppers, etc.
- Cut everything into equal pieces. All the veggies should be cut into roughly the same size. This helps ensure even cooking. A mandolin is great for this.
- Make it vegetarian. For a vegetarian ratatouille, just omit the sausage. Feel free to replace it with tofu or add more veggies.
Sheet Pan Ratatouille
Ingredients
- 1 small Japanese eggplant, sliced 1/4-inch thick
- 1 small zucchini, sliced 1/4-inch thick
- 1 small yellow summer squash, sliced 1/4-inch thick
- 1 large orange bell pepper, seeds and ribs removed, sliced 1/4-inch thick
- 1/2 red onion, sliced 1/4-inch thick
- 1 pint cherry tomatoes
- 4 smoked/cooked sausage links, sliced into 1-inch thick coins
- 1/3 cup olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon coarse salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon lemon pepper
- chopped parsley, , for garnish
Instructions
- Preheat the oven to 425 degrees F. Coat an extra large rimmed 18×13 baking sheet (or 2 smaller ones) with nonstick spray.
- Prep the vegetables using a mandolin or knife, then dump all the sliced veggies, cherry tomatoes, and the cooked and cut smoked sausage onto the prepared baking sheet.
- In a medium mixing bowl, whisk together olive oil, dried Italian seasoning, garlic powder, coarse salt, black pepper and lemon pepper. Drizzle over the vegetables and sausage.
- Toss to coat thoroughly. Try to arrange everything in a single layer (a little overlap is fine.)
- Transfer to the oven and roast for 25 minutes, until the vegetables are fork tender and the sausage is slightly charred.
- Garnish with chopped parsley, serve right away and enjoy!
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Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Sheet Pan Ratatouille Step by Step
- Gather the ingredients. Preheat the oven to 425 degrees F, then coat an extra large rimmed 18×13 baking sheet (or 2 smaller ones) with nonstick spray.
- Prep the vegetables. Using a mandolin or knife, slice 1 small Japanese eggplant, 1 small zucchini, 1 small yellow summer squash, 1 large orange bell pepper, and 1/2 red onion all 1/4-inch thick.
- Transfer to the baking sheet. Dump all the sliced veggies, 1 pint cherry tomatoes, and 4 fully cooked and cut smoked sausage links onto the prepared baking sheet.
- Make the seasoning. In a medium mixing bowl, whisk together 1/3 cup olive oil with 1 teaspoon dried Italian seasoning, 1/2 teaspoon each garlic powder and coarse salt, and 1/4 teaspoon each black pepper and lemon pepper. Drizzle over the vegetables and sausage.
- Toss to coat thoroughly. Try to arrange everything in a single layer (a little overlap is fine.)
- Roast. Transfer to the oven and roast for 25 minutes, until the vegetables are fork tender and the sausage is slightly charred.
- Enjoy. Garnish with chopped parsley, serve right away, and enjoy!
Serving Suggestions
With the addition of the smoked sausage, this sheet pan ratatouille is a complete meal all on its own. You can just serve it hot from the oven as-is for a tasty, light and healthy summer dinner.
However, if you want a little more to your meal, crusty bread or focaccia is a great addition to this dinner. Ratatouille is also often served over creamy polenta or even pasta, though this sheet pan meal doesn’t have a sauce that you would normally have for the pasta. White rice, rice pilaf, cauliflower rice, and quinoa are all options, as well.
How to Store Leftovers
Allow leftover baked ratatouille to cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave. I do not recommend freezing this dish.
More Sheet Pan Recipes
- Sheet Pan Teriyaki Chicken
- Sheet Pan Beef Bulgogi
- Baked Cod Sheet Pan Dinner
- Sheet Pan Shrimp Boil
- Sheet Pan General Tso’s Chicken
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
