What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!
Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal! Let us show you how it’s done!
Recipe Inspiration
This recipe draws inspiration from both French and Italian cuisines. Ratatouille is a classic French dish with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs.
The Italian inspiration comes from the additions of Crispy Italian Herb Baked Tofu and Creamy Pesto Sauce. Neither dish is classically Italian—instead, they draw inspiration in terms of flavor and concept.
How to Make Sheet Pan Ratatouille
While ratatouille is traditionally made on the stovetop, this recipe goes in a different direction with the use of a sheet pan. Not only is it quick, easy, and hands-off, but roasting the vegetables creates caramelized edges and enhances their sweetness.
For the vegetables, we use classic ratatouille ingredients including zucchini, eggplant, onion, and bell pepper. They’re seasoned simply with salt, dried Italian herbs, and olive oil.
Another bonus of SHEET PAN ratatouille? You can bake tofu at the same time! Because no one wants to use the stove and the oven in the middle of summer.
Tomatoes get added to the veggies halfway through the baking time, allowing them to contribute a little sauciness to the mix. While everything is in the oven, we recommend making our Creamy Pesto Sauce to enhance it all and bring the dish together!
We hope you LOVE this recipe! It’s:
Savory
Herby
Summery
Veggie-packed
Satisfying
& SO delicious!
Serve over pasta, polenta, or your favorite grain for a protein-packed, plant-based meal. Other delicious pairings include our Easy Cherry Tomato Bruschetta, Heirloom Tomato Panzanella Salad, Sun-Dried Tomato & Basil Arancini, or Vegan Parmesan and Herb Polenta Fries.
More Sheet Pan Recipes
- Sheet Pan Meal: Curried Sweet Potato & Chickpeas
- Tandoori Tofu Sheet Pan Dinner
- Italian Herb Tofu & Winter Vegetable Sheet Pan Meal
- Miso-Glazed Salmon & Veggie Sheet Pan Meal
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Sheet Pan Ratatouille with Crispy Baked Tofu
Ingredients
VEGGIES
- 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1 zucchini yields ~3/4 cup or 250 g)
- 1 medium eggplant, cut into 1-inch pieces (1 eggplant yields ~5 cups or 450 g)
- 1/2 medium red onion, diced (1/2 onion yields ~3/4 cup or 225 g)
- 1/2 medium red bell pepper, cut into 1/2-inch pieces
- 3/4 tsp sea salt
- 1 Tbsp dried Italian herbs (or sub dried oregano + basil)
- 2 Tbsp olive oil
- 1 cup whole cherry tomatoes
FOR SERVING
- 1 batch Crispy Baked Tofu with Italian Herbs
- Creamy Pesto Sauce
- Pasta, polenta, or grain of choice (optional)
- Vegan Parmesan Cheese (optional)
Instructions
- Before preheating, arrange two oven racks so that two baking sheets will fit in your oven. Preheat your oven to 425 degrees F (218 C) and line two standard size baking sheets with parchment paper.
- To one baking sheet, add the zucchini, eggplant, red onion, and red bell pepper. Add the salt, Italian herbs, and olive oil. Toss to evenly coat and spread the veggies so they’re overlapping as little as possible.
- Next, prepare the Italian Herb Tofu, adding it to the other parchment-lined baking sheet.
- Place both baking sheets in the oven — the vegetables on the upper rack and the tofu below — and cook for 15 minutes. After 15 minutes, flip the tofu with a spatula, then add the cherry tomatoes on top of the roasted veggies and bake both for another 15 minutes, or until the tofu is a little firm and golden with crispy edges, the veggies are slightly caramelized, and the tomatoes are beginning to burst.
- While everything is in the oven, make your Creamy Pesto Sauce and prepare any pasta or polenta to serve with your ratatouille.
- Serve the ratatouille and tofu over your pasta, polenta, or grains, drizzle with the creamy pesto sauce, and sprinkle with vegan parmesan cheese (optional). Enjoy! Leftovers keep stored separately for 3-4 days in the refrigerator, or in the freezer for 1 month. Any leftover Creamy Pesto Sauce can be used on pasta, veggies, and beyond!
Notes
*Nutrition information is a rough estimate calculated with 1 full batch Crispy Baked Tofu with Italian Herbs, 2 Tbsp Creamy Pesto Sauce per serving, and without optional ingredients.
Jill says
This was so fantastic! I just used Trader Joe’s vegan pesto as a condiment. I substituted baby potatoes for the eggplant as a preference. The tomatoes and other veggies make a lovely sauce as they break down. I did not add any grains as a base. I found it super flavorful with great textural variations. I was hoping for leftovers but we polished it all off for lunch! My 6 year olds also love the tofu. If you haven’t tried the pesto tofu yet, that’s delicious too! 😉
Yay! We’re so glad you and your kiddos enjoyed it, Jill. Thank you for the lovely review and for the kind shoutout on the pesto tofu :)
Resa says
This was really good. Followed the recipe. Made the herb tofu (YUM) and polenta. With the green sauce, I was low on basil so added some parsley to kick it up. Not too difficult at all. Will be making again.
Great! We’re glad you enjoyed the recipe and will be making it again. Thank you for sharing, Resa! xo
Genevieve says
This takes a while to make, especially if you are doing the tofu and creamy pesto, but it’s very delicious. My only complaint is that it eats a little dry, especially since ratatouille is usually saucier. Next time I’ll add more cherry tomatoes. I think both their liquid and acidity will help. Also, I cut this recipe in half, and the vegetables and tofu turned out crispy and nice. But I think if I’d done the whole recipe, it would’ve steamed more than I’d like.
Thank you for the feedback, Genevieve! We’re glad you enjoyed it overall! xo
Darcie says
This was a delicious summer meal! I used locally grown vegetables including tomatoes from my garden that I chopped roughly to the size of cherry tomatoes. I added twice as many tomatoes than called for in the recipe. I was glad to have a 9″x13″ sheet pan for roasting the veggies in. Served the tofu and veggies over polenta with your yummy cashew parm along with lightly cooked kale on the side. I opted not to make the pesto and I didn’t miss it. A winner!
We’re so glad you enjoyed it, Darcie! Thank you for the lovely review and for sharing your modifications! xo
Kelsey says
Wow best recipe I’ve made in some time. Will definitely make again and again. Love!!!
Yay! We’re so glad to hear you enjoyed it, Kelsey. Thank you for the lovely review! xo
Nellie says
I made this for dinner tonight and my 90-year-old dad-in-law loved it! I used a bit more zucchini and the tofu I had was previously frozen–no matter as this dish turned out so well–from the delicious marinade for the tofu, to the perfectly cooked veggies, to the super tasty pesto. I served it with baked-then-lightly-fried polenta squares. A truly great meal. You are so good with proportions of seasonings! Thank you!
Thank you so much for your kind words and lovely review, Nellie! We’re so thrilled that you and your dad-in-law were both fans of the recipe! xoxo
Kate Mooneyham says
This was excellent, and very easy aside from all the chopping of veggies. I skipped the pesto sauce, but there was still plenty of flavor. And plenty of leftovers for lunch the next couple of days. I was able to get all the veggies at the farmer’s market, which was a bonus. Fresh, local, delicious.
How exciting to get all the veggies at your farmer’s market! We’re so glad you enjoyed the recipe. Thank you for sharing, Kate! xo
Kate Mooneyham says
The recipe says to cut the zucchini in 1/4 inch slices, but the photo show it cut into 1/2 inch or so pieces, like the eggplant. Which do you mean? Thanks,
Hi Kate, either way works well!
Gina says
Because we love every single ingredient in this recipe, I made it with only one small modification: prefer more basil than oregano, so I used Herbes de Provence (one I bought in France, which you can also find on Amazon–Ducros brand, which contains no lavender; lavender messes up the flavor of H de P, imho). Everything was followed per your recipe, including the fab pesto sauce and your cashew parm. With the current abundance of beautiful heirloom cherry tomatoes, this was a serious hit and so good. I already know that I will be making this delicious recipe year-round, as well as now. Many thanks, once again, for an easy/healthy/very delicious recipe.
Yay! Thank you for making the recipe and sharing your experience, Gina. We’re so glad you enjoyed it and will be making it again! xo
Betty F says
Unfortunately this recipe was meh. It could have used more flavor, especially for the time/effort it took. The veggies didn’t get super crispy at the edges, probably because there was too much stuff on it (a common downside of sheet pan recipes). Looked pretty just wasn’t as delicious as I hoped.
We’re so sorry you didn’t love this one, Betty! We’ll revisit it and see if we can make improvements. Did you make any modifications? It should be quite flavorful! If you have leftovers, we’d suggest adding more salt to see if that helps. The sheet pan should be pretty full, but have enough room to allow the veggies to get caramelized edges. What size sheet pan were you using?
Candy Rhinehart says
Absolutely delicious! And that cashew/ basil pesto was excellent. However, was not a speedy recipe… but then I was taking it slow to assure all went well.
Thank you for sharing your experience, Candy! We’re glad you enjoyed it! xo
Jennifer Cannady says
This looks amazing but I’m trying to understand the nutrition information, does the 399 calories per serving include the Polenta?
Hi Jennifer, the nutrition information doesn’t include optional ingredients. It’s calculated without the polenta or other grains. Hope that helps!
Shar says
Hi! I don’t love eggplant, but I want to make this recipe. What would you suggest I sub with? Thanks for all the delish recipes you share!
Thank you for your kind words, Shar! You can add more zucchini + bell pepper :)
prashanthi atluri says
This is my literal favorite combination of things! Ratatouille and polenta? Yes please. I am looking forward to making this for my birthday tonight. Just was wondering if I could use avocado oil instead of olive.
Yay! Happy birthday!! You can definitely use avocado oil. Excited for you to make this and honored you’re choosing it for your birthday dinner! Enjoy! xo
Rod Penfold says
Is there a baked (bread etc) crust underneath the Ratatouille
Hi Rod, in the photos it’s served over polenta. Here‘s our recipe for that. Enjoy!