With fresh vegetables and smoked sausage, this Sheet Pan Ratatouille is a complete and healthy meal. Like the original French dish, this baked Ratatouille is packed with flavor…but requires just 15 minutes of hands-on time! The perfect way to use up your summer produce!
Looking for more of a traditional version? Check out our classic Ratatouille recipe.
An Easy Sheet Pan Dinner
One of my favorite things about summer cooking is the abundance of fresh produce available and finding different ways to use them. In this Sheet Pan Ratatouille, veggies like zucchini, tomatoes, and eggplant find a new home for a quick and healthy weeknight sheet pan dinner.
Though the seasonings are kept simple, every bite of this baked ratatouille is packed with flavor. Savory and healthy, this is a hassle-free meal for the summer months, but also great year-round.
What is Ratatouille?
Ratatouille (pronounced rat-tuh-too-ee) is a classic French vegetable stew. It’s made with lots of garden fresh veggies – zucchini, yellow squash, eggplant, tomatoes and bell peppers – and spices, which are then cooked in a tomato sauce. In Provence, France, ratatouille is cooked on the stovetop. As each vegetable has a different cooking time, traditional ratatouille is a hands-on cooking process when done this way. I’ve also made an easier, baked ratatouille that’s still hands-on but much less labor intensive.
This sheet pan ratatouille is an even easier version that keeps the traditional ingredients and flavors, but way less time consuming and great for a weeknight dinner.
What You’ll Need
Ratatouille is primarily made with ingredients you’ll find in the garden towards the end of summer. If you don’t have a garden, you can find most of these ingredients at the farmers’ market and definitely a commercial market. To make this a complete and more hearty sheet pan dinner, I also added smoked sausage.
(Scroll below to the printable recipe card for details and measurements.)
- Eggplant – I recommend Japanese eggplant over globe eggplant, as it has fewer seeds and a less bitter taste.
- Zucchini & yellow squash – both for a variety of color and flavor but you can double-up on one or the other.
- Bell pepper – orange bell pepper is our preference. Red and yellow will also work but I recommend avoiding green as it has a bitter flavor.
- Onion – Red onion is my go-to but you can substitute sweet onion.
- Cherry tomatoes – These are easiest to use due to their size and they hold up well during baking. You can also use roma tomatoes, sliced.
- Olive oil – Olive oil is our standard grab, but grapeseed oil, avocado oil, or vegetable oil are all good substitutes.
- Seasonings – A combination of dried Italian seasoning, garlic powder, kosher salt, black pepper and lemon pepper. Simple but tasty!
- Sausage links – It’s easiest to use a package of smoked or cooked sausage links. If you are using uncooked sausage, cook them separately and then add to the ratatouille sheet pan at the end.
- Parsley – Adds a pop of fresh color at the end.
How to Make Sheet Pan Ratatouille
The best thing about this ratatouille with sausage is just how easy it is to make! You’ll just need about 15 minutes to prep the veggies and this dinner is ready for the oven. Here’s a brief summary of how to make it (For complete details, follow the steps below included in the printable recipe card.)
- Prep and arrange the veggies. Slice the vegetables with a mandolin or knife then arrange on a baking sheet, sprayed with nonstick cooking spray.
- Make the seasoning. Whisk together the olive oil and all seasonings. Drizzle over vegetables and toss to coat.
- Add the sausages and bake. Add the smoked sausages to the baking sheet, then bake for 20-30 minutes until the vegetables are fork tender.
Use a Mandolin for Slicing
- Make it vegetarian. You can easily make vegetarian ratatouille by omitting the sausage links.
- If you’re not a fan of eggplant, use zucchini. Eggplant is a main ingredient in traditional ratatouille but if you’re not a fan, you can replace it with more zucchini. The two have a similar texture and cooking time, so the swap is your best bet.
- Add more herbs. While I love the simple seasoning used in this recipe, you can also use herbs like basil, thyme, oregano, parsley and marjoram.
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 4 days. Or transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge. You can reheat on the stovetop or in the microwave.
More Summer Veggie Recipes:
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 Facebook, Instagram, Pinterest, and YouTube!
Sheet Pan Ratatouille
- 1 small eggplant , sliced 1/4-inch thick (Japanese eggplant is preferred over globe eggplant, since it has fewer seeds and less bitter, but either work)
- 1 small zucchini , sliced 1/4-inch thick
- 1 small yellow 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
- 1/3 cup olive oil
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon lemon pepper
- 13 ounces package smoked/cooked sausage links (if using uncooked sausage links, they should be cooked separately, since they will take longer than the vegetables)
- chopped parsley, for garnish
- Preheat the oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray.
- Prep vegetables by slicing with either a mandolin or knife. (If using a mandolin, use the “thick slice” attachment.)
- Arrange the eggplant, zucchini, yellow squash, bell pepper, red onion, and tomatoes on the baking sheet.
- In a medium mixing bowl, whisk together the olive oil with the Italian seasoning, garlic powder, salt, pepper, and lemon pepper. Drizzle over the vegetables and toss to coat thoroughly.
- Nestle smoked sausages into the vegetables.
- Bake for 20-30 minutes, until the vegetables are fork tender.
- Serve right away and enjoy!