Description
Looking for an easy dinner packed with flavor and color? This Sheet Pan Ratatouille is a stunning, healthy one-pan meal that brings together caramelized vegetables, juicy cherry tomatoes, and savory sausage—all roasted to perfection. It's ideal for busy nights, meal prep, or when you just need quick food ideas that satisfy. Whether you're exploring healthy snack options, planning easy dinners, or searching for new breakfast ideas (yes, leftovers are amazing with eggs!), this recipe fits the bill. Bursting with Mediterranean flavors, it’s an easy recipe you’ll want on repeat.
Ingredients
1 medium eggplant sliced into 1/4-inch rounds
1 medium zucchini sliced into 1/4-inch rounds
1 yellow squash sliced into 1/4-inch rounds
1 red bell pepper sliced into thin strips
1 yellow bell pepper sliced into thin strips
1 small red onion thinly sliced
1 pint cherry or grape tomatoes
8 oz smoked sausage or plant-based sausage sliced into 1-inch chunks
3 tablespoons olive oil
1 tablespoon balsamic vinegar (optional)
3 cloves garlic minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
Fresh parsley or basil chopped for garnish
Instructions
1. Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or grease it lightly.
2. Slice the eggplant, zucchini, squash, bell peppers, and onion evenly. Halve the cherry tomatoes.
3. Toss the vegetables with olive oil, balsamic vinegar (if using), garlic, thyme, oregano, red pepper flakes, salt, and black pepper.
4. Add the sausage to the vegetable mixture and toss again until everything is well coated.
5. Spread everything in a single layer on the sheet pan to ensure proper roasting.
6. Roast for 25 to 30 minutes, tossing once halfway through to promote even browning.
7. Remove from the oven when veggies are tender and edges caramelized. Tomatoes should be burst, and sausage browned.
8. Garnish with fresh parsley or basil. Serve warm on its own or over grains or bread.
Notes
Don’t overcrowd the pan or the veggies will steam instead of roast.
Use a sharp knife to ensure evenly sliced vegetables for consistent cooking.
Tossing halfway through roasting helps vegetables caramelize evenly.
Nutrition
- Serving Size: 1 plate
- Calories: 290
- Sugar: 8g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 25mg
Keywords: easy recipe, sheet pan dinner, healthy snack, roasted vegetables, food ideas, easy dinner, dinner ideas, quick meals