Sheet-Pan Ratatouille
The Provençal vegetable stew made the easy way: eggplant, zucchini, pepper and onion roasted until caramelized, then tossed with burst cherry tomatoes, garlic and basil.
Nutrition per serving
¾ cup- Net carbs
- 6.5g
- Calories
- 127kcal
- Protein
- 2.2g
- Fat
- 9.5g
- Total carbs
- 10 g
- Fiber
- 3.7 g
Calculated from USDA FoodData Central values for each ingredient (optional ingredients excluded). Brands vary — check your labels if you track closely.
Ingredients
Goat cheese & olives: Creamy goat cheese crumbled over the warm vegetables with briny Kalamata olives — hearty enough for a vegetarian lunch.
- Add the olives with the tomatoes for the last stage of roasting, and crumble the goat cheese over the finished ratatouille so it softens in the heat.
With baked eggs: Eggs baked in wells of ratatouille, shakshuka-style — a one-pan breakfast, brunch or light dinner.
- Transfer the finished ratatouille to a large oven-safe skillet or baking dish and lower the oven to 375°F (190°C).
- Make 6 wells with the back of a spoon, crack an egg into each and season. Bake 10–14 minutes, until the whites are fully set and the yolks are done to your liking (cook them until firm for anyone pregnant, very young or immune-compromised). Scatter with the basil.
- Also add
- Also add
Estimated cost $7.87 for 6 servings ($1.31 each) · how we estimate
Instructions
-
Heat the oven to 425°F (220°C) with racks in the upper and lower thirds. Line two sheet pans with parchment.
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Toss the eggplant, zucchini, pepper and onion with 3 tablespoons of the oil, the herbs, salt and pepper. Divide between the pans in a single layer with space between the pieces.
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Roast 20 minutes, until the undersides are browned. Toss the vegetables, swap the pans between the racks and scatter the tomatoes and garlic over them.
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Roast 15–20 minutes more, until the eggplant is creamy all the way through, the vegetables are caramelized at the edges and the tomatoes have burst.
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Tip everything into a serving bowl with any juices from the pans. Toss with the vinegar, remaining oil and basil and taste for salt. Serve warm or at room temperature.
Tips for success
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Two pans matter: piled onto one, the vegetables steam in their own juices and turn soft and gray instead of browning. - Eggplant soaks up oil like a sponge at first, then releases it as it roasts. Resist adding more — it turns silky and tender by the end.
- Ratatouille is even better the next day. Serve it with roast chicken or lamb kofta, spoon it over cauliflower mash, or top it with a fried egg for lunch.
Storage & meal prepMeal-prep friendly
- Keeps 4 days in the fridge
- Freezes up to 3 months
Reheat: Serve cold or at room temperature, or rewarm in a skillet or the microwave.
Prep tip: It tastes even better on day two — make it on prep day and spoon it over eggs, chicken or cauliflower mash all week.
Refrigerate up to 4 days and serve cold, at room temperature or rewarmed. Freezes well for up to 3 months.
Variations
2 variations, each with its own ingredients and macrosGoat cheese & olives
FlavorCreamy goat cheese crumbled over the warm vegetables with briny Kalamata olives — hearty enough for a vegetarian lunch.
- + 4 oz goat cheese
- + ⅓ cup Kalamata olives
6.8 g net · 185 kcal · 5.8 g protein · 14 g fat · ≈$2.08 per serving (+0.3 g net carbs vs the original)
With baked eggs
ProteinEggs baked in wells of ratatouille, shakshuka-style — a one-pan breakfast, brunch or light dinner.
- + 6 large eggs
6.8 g net · 198 kcal · 8.5 g protein · 14 g fat · ≈$1.50 per serving (+0.3 g net carbs vs the original)
Save it for later
Pin this recipe to your keto board so it’s there when you plan next week.
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