Sheet Pan Ratatouille with Herbes de Provence
An easy sheet pan ratatouille bursting with roasted summer vegetables seasoned with fragrant Herbes de Provence. This french-inspired sheet pan (vegetarian) ready in about 45 minutes pairs medium red onion, cut into wedges, cherry tomatoes, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 medium eggplant, diced into 1-inch cubes
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into wedges
- 1 cup cherry tomatoes
- 4 garlic cloves, minced
- 3 tbsp olive oil
- 2 tsp Herbes de Provence
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. On a large rimmed baking sheet, combine 1 medium sliced zucchini, 1 medium diced eggplant, 1 large red bell pepper pieces, 1 large yellow bell pepper pieces, 1 medium red onion wedges, and 1 cup cherry tomatoes.
- Step 2: Drizzle the vegetables with 3 tbsp olive oil, add 4 minced garlic cloves, 2 tsp Herbes de Provence, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all pieces evenly.
- Step 3: Spread the vegetables in a single layer and roast in the preheated oven for 25-30 minutes until tender and caramelized around the edges.
- Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the top. Toss gently and serve warm as a side or main vegetarian dish.
Frequently asked questions
How long does Sheet Pan Ratatouille with Herbes de Provence take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sheet Pan Ratatouille with Herbes de Provence?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cherry tomatoes from drying out.
Can I substitute ingredients in Sheet Pan Ratatouille with Herbes de Provence?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sheet Pan Ratatouille with Herbes de Provence for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sheet Pan Ratatouille with Herbes de Provence vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
