Sheet-Pan Ratatouille With Goat Cheese and Olives

Name: Sheet-Pan Ratatouille With Goat Cheese and Olives
Total time: 1 h 30 min
Yield: 4 to 6 servings
Cuisine: french
Ingredients: 1 large onion, halved and thinly sliced; 1 3/4 pounds zucchini, cut into 1/4-inch slices (about 7 cups); 1/2 cup plus 1 tablespoon extra-virgin olive oil, plus more for serving; 6 thyme sprigs; 4 rosemary sprigs; 6 garlic cloves, smashed and peeled; Fine sea salt, as needed; 2 pounds eggplant, cut into 1-inch cubes (about 10 cups); 2 medium red bell peppers, sliced into 1/2-inch slices (about 3 cups); 3 cups cherry tomatoes (12 ounces); 8 ounces goat cheese, crumbled; 3/4 cup Castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces; Lemon wedges, for serving; 1/2 cup basil leaves, sliced

By Melissa Clark

Total Time: 1½ hours
Rating: 5(1,925)
Comments: Read comments

Cooking ratatouille on a sheet pan in the oven isn’t just easier than cooking it in a pot on the stove, it’s also better: richer and more deeply caramelized in flavor. To make it, the vegetables are slicked with plenty of olive oil, then roasted until tender and browned, their juices mingling and condensing. Toward the end of the cooking time, goat cheese and olives are sprinkled on top. The cheese melts and becomes creamy, while the olives heat up and turn plump and tangy. Serve this as a meatless main dish, with crusty bread and more goat cheese, or as a hearty side dish to a simple roast chicken or fish.

Featured in: Ratatouille, Simplified and Just as Satisfying

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Ingredients

Yield:4 to 6 servings

1large onion, halved and thinly sliced
1¾pounds zucchini, cut into ¼-inch slices (about 7 cups)
½cup plus 1 tablespoon extra-virgin olive oil, plus more for serving
6thyme sprigs
4rosemary sprigs
6garlic cloves, smashed and peeled
Fine sea salt, as needed
2pounds eggplant, cut into 1-inch cubes (about 10 cups)
2medium red bell peppers, sliced into ½-inch slices (about 3 cups)
3cups cherry tomatoes (12 ounces)
8ounces goat cheese, crumbled
¾cup Castelvetrano or other good-quality olives, crushed, pitted, and torn into pieces
Lemon wedges, for serving
½cup basil leaves, sliced

Ingredient Substitution Guide

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Preparation

Step 1
Heat oven to 425 degrees, and arrange two racks in the top and bottom thirds.
Step 2
On one rimmed 13-by-17-inch sheet pan, toss together onion slices, zucchini, ¼ cup oil, 3 thyme springs, 2 rosemary sprigs, 3 garlic cloves and ½ teaspoon salt.
Step 3
On a second rimmed baking sheet, toss together eggplant, red peppers, ¼ cup oil, 3 thyme sprigs, 2 rosemary sprig, 3 garlic cloves and ¾ teaspoon salt.
Step 4
Place one tray on the top rack, and a second on the bottom rack of the oven. Roast both for 40 minutes, stirring vegetables two or three times.
Step 5
Add tomatoes to the baking sheet with eggplant and peppers, then continue to roast until the tomatoes burst and the zucchini turn deeply golden brown, another 20 to 25 minutes. The vegetables will become very caramelized, and that’s a good thing, particularly with the zucchini and onions.
Step 6
Transfer zucchini and onions to the baking sheet with eggplant, mix well, and spread in an even layer (it will just fit). Drizzle vegetables with another 1 tablespoon oil, then sprinkle goat cheese and olives over the top. Roast until goat cheese is soft and warmed through, 5 to 10 minutes.
Step 7
Transfer vegetables to a serving platter, drizzle with a little more oil and squeeze juice from the one of the lemon wedges over the top. Garnish with basil leaves. Serve hot or warm, with more lemon wedges on the side.

Ratings

5 out of 5

1,925 user ratings

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Comments

Frederick Tibbetts5 years ago

Since we’re roasting, consider peeling the eggplant in quick zebra-stripes, then cutting it into rounds or half moons (rather than cubes) and fanning the slices with some overlap on the sheet pan. More surface area allows for more caramelization (a quick drizzling of balsamic is lovely here). The slices will be done a bit faster this way, though they still need stirring. The “flat” presentation of slices in the finished ratatouille is attractive, and guest-worthy. And it requires no extra time.

Diane5 years ago

Delicious! I was skeptical about ratatouille that’s roasted, rather than stirred for hours on the stove. I used mostly zephyr squash and just one small zucchini, since we’re not such fans of zucchini, and the substitution was fine. We used a mix of kalamata and green olives. Great recipe that we’ll make again. It’s much tastier than the stew-y ratatouille I’ve made and eaten in the past. Thanks, Melissa Clark, for another winner!

Elizabeth5 years ago

I’m making about 10 batches of ratatouille now using the oven method, to freeze and enjoy over the winter. Three little notes: the tomato seeds are squeezed out before dicing tomatoes; I add a pinch of fennel seed and 1/2t of ground coriander to basil and thyme; I put only the eggplant on sheet #2 and give the other vegies a 15-minute head start. Speed bake or convection gives better caramelization. It was delicious with an egg cooked in it for dinner, imitating shakshouka.

Nicolecooks21 day ago

This is VERY GOOD. It's ratatouille-adjacent, but delicious none-the-less. My only comment is to slice the onions a bit thicker than directed so they don't burn and add fennel because it plays so nice with everything else.

Andrea2 months ago

Great over pasta

Kate L3 months ago

Simply incredible.

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