Sheet Pan Roasted Provençal Ratatouille

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A vibrant vegetable medley roasted to tender perfection on a single sheet pan with classic Provençal herbs. This French-inspired vegetarian recipe, ready in about 45 minutes, pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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, cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 1 cup, halved cherry tomatoes
• 1 medium, sliced into thin wedges red onion
• 4, minced garlic cloves
• 4 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp, finely chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium cubed eggplant, 2 sliced medium zucchinis, 1 large chopped red bell pepper, 1 large chopped yellow bell pepper, 1 cup halved cherry tomatoes, and 1 medium sliced red onion with 4 tbsp olive oil, 4 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp finely chopped rosemary, 1 tsp salt, and 1/2 tsp black pepper until all vegetables are evenly coated.
2. Step 2: Spread the vegetable mixture in a single layer on a large rimmed sheet pan. Roast in the preheated oven for 25-30 minutes, stirring once halfway through, until the vegetables are tender and slightly caramelized at the edges.
3. Step 3: Remove from oven and drizzle 1 tbsp balsamic vinegar over the roasted vegetables. Toss gently to combine and serve warm as a hearty vegetarian main or side dish.