Vibrant and Easy Colorful Sheet Pan Ratatouille Delight
This Colorful Sheet Pan Ratatouille is a vibrant celebration of roasted summer vegetables, ready to delight your taste buds with minimal fuss.
Servings: 4 servings
Calories: 150kcal
Equipment
- Oven
- rimmed sheet pan
- Parchment paper
- large mixing bowl
- knife
- cutting board
Ingredients
For the Veggies
- 2 medium Zucchini Adds moisture and texture
- 2 medium Yellow Squash Provides sweetness and softness
- 1 large Red Bell Pepper Offers sweetness and color
- 1 large Yellow Bell Pepper Adds sweetness and visual appeal
- 1 medium Red Onion Contributes depth and mild sweetness
- 2 cups Cherry Tomatoes Adds tanginess and juiciness
For Seasoning and Roasting
- 4 cloves Garlic Enhances flavor
- 3 tablespoons Olive Oil Helps with roasting and adds richness
- 2 teaspoons Fresh Thyme Provides aromatic herb notes
- 1 teaspoon Salt Enhances all flavors
- 1 teaspoon Black Pepper Adds warmth and spice
Instructions
How to Make Colorful Sheet Pan Ratatouille
- Preheat your oven to 425°F (220°C) and line a rimmed sheet pan with parchment paper.
- Slice the zucchini, squash, red and yellow bell peppers, and red onion into uniform pieces; halve the cherry tomatoes.
- In a large mixing bowl, toss the chopped vegetables with olive oil, minced garlic, fresh thyme, salt, and black pepper until well combined.
- Spread the seasoned vegetables evenly onto the prepared sheet pan in a single layer.
- Roast the vegetables in the preheated oven for 15 minutes, then gently flip them and roast for an additional 10-15 minutes or until golden and tender.
- Serve hot or let cool and store in an airtight container for up to 4 days.
Notes
Optional: Drizzle with balsamic glaze before serving for an extra layer of flavor.