Vegan Roasted Sheet Pan Ratatouille

Vegan Roasted Sheet Pan Ratatouille

The vegan roasted sheet pan ratatouille is a very delicious recipe. Ratatouille is a classic Provence vegetable stew made with eggplant, red bell peppercorns, squash, garlic cloves, and vinegar. For more taste, we use olive oil and spices. It’s a summer feast on a plate. Vegan Roasted Sheet Pan Ratatouille.

Tips for making this recipe:

Toast the bread, reheat the ratatouille, and then poach the egg before serving it on toast. Toast should be drizzled with a little olive oil and topped with a poached egg and heated ratatouille. Mix with a pinch of pepper, and brush on top.


  • Olive oil
  • Onion: 1
  • Medium tomatoes: 2
  • Red bell pepper: 1-2.
  • Balsamic vinegar: 1 tsp.
  • Eggplant: 4 cups.
  • Garlic clove: 8
  • Zucchini: 2 medium.
  • Fresh herbs: 2–3.


  1. Set aside two sheet pans and warm the microwave to 350 degrees Fahrenheit.
    Prepare the vegetables: If you’d like, Utilize a vegetable peeler to extract the eggplant’s skin. Or cut large strips of it.
  2. Cut into bite-sized pieces, about a few inches thick. Cut the bell pepper into strips that are half an inch wide. Tomatoes should be cut into 3/4-inch slices. Cut the zucchini lengthwise, and then cut into half-moons an inch thick. Cut the onion into half-moons.
  3. This is why you will probably need two sheet pans: distribute the vegetables out in an even plane on the second sheet pan.
  4. Pour over some olive oil and stir, ensuring that all things are thoroughly coated. Add a good quantity of pepper and salt. Throw accurately.
  5. After a half hour of roasting in a hot oven, distribute the peeled garlic cloves and the herbs while combining the vegetables.
  6. After twenty minutes of roasting, stir one more time. Roast for a further ten to twenty minutes, or until the edges start to caramelize, at 300 degrees Fahrenheit. Pay great attention during this process.
  7. Switch off the microwave, taste, and then carefully mix in a little amount of vinegar after adjusting both the pepper and other seasonings with salt.
  8. Utilize right away, or store in the refrigerator (or freezer) unless needed.


  • When stored in an airtight jar in the refrigerator, ratatouille may last up to 4 days. Keep it in a cool place for almost six months. It can be consumed cold or heated.
  • To serve with spaghetti, prepare the pasta perfectly and add the parsley to it. In a large pan, heat the ratatouille while adding optional capers and a little extra olive oil.
  • Adjust the salt, and mix in the prepared pasta. Add some fresh herbs and grated pecorino, if desired.

Frequently Asked Questions:


What exactly does ratatouille mean when used? 

Traditionally prepared as a stew with summer-ripe vegetables, ratatouille has its origins.

Nutritional facts:

Carbohydrates: 15.1 g.

Fat: 9.7 g.

Saturated fat: 1.4 g

Sodium: 202.8 g.

Calories: 147 kcal.

Sugar: 7.1 g

Cholesterol: 0 mg.

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