A Foodcentric Life

  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
menu icon
go to homepage
  • Memorial Day
  • Meet Sally
  • Recipe Index
  • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • search icon
    Homepage link
    • Memorial Day
    • Meet Sally
    • Recipe Index
    • Subscribe
    • Facebook
    • Instagram
    • LinkedIn
    • Pinterest
  • ร—
    Home ยป Recipes ยป Vegetables & Side Dishes

    Sheet Pan Roasted Vegetables

    Published: Mar 13, 2013 ยท Modified: May 10, 2022 by Sally Cameron ยท This post may contain affiliate links ยท 8 Comments

    ↓ Jump to Recipe

    The idea for sheet pan roasted vegetables came from a visit to a farmers market. I was standing at produce tables overflowing with beautiful purple eggplant, colorful sweet peppers, onions, green zucchini, and ripe red tomatoes. I had to bring it all home. With all of those colors and flavors how could it not be fantastic? It was, and it is. It's a take on the classic south-of-France dish called ratatouille, done in the oven on a sheet pan. Easy, healthy, delicious.

    roasted vegetable ratatouille | AFoodCentricLife.com

    Bursting with the vibrant colors of fresh vegetables and the flavor of herbs, once prepped, toss it all together with olive oil and plenty of fresh chopped thyme, then roasted in the oven. This is a simple dish. Sometimes I add dried Herbs de Provence, a traditional all-purpose French dried herb blend of rosemary, fennel, thyme, savory, basil, tarragon, lavender and other herbs, but you don't have to.

    Jump to:
    • Why You'll Like This Recipe
    • Recipe Ingredients
    • Substitutions and Variations
    • Recipe Instructions
    • Tools for Oven Roasting Vegetables
    • Serving Suggestions
    • ๐Ÿ“– Recipe
    • ๐Ÿ’ฌ Comments

    Why You'll Like This Recipe

    • If you love veggies this is your dish!
    • The flavors and colors are fantastic.
    • Its easy, baked on a sheet pan.
    • This is naturally vegan, GF and DF as a side dish.

    Recipe Ingredients

    bowl of vegetables
    • Peppers: Choose red, yellow, and orange bell peppers.
    • Onion: Sweetness and flavor, white, yellow, brown, red, or sweet onions all work.
    • Eggplant: I used the small round Indian eggplants (or 1 Japanese eggplant)
    • Zucchini: Get the smaller ones, green is usually what I buy but yellow works too.
    • Garlic: Use fresh garlic cloves for best flavor, you'll need a whole head.
    • Fresh herbs: Fresh chopped thyme leaves. Lots.
    • Dried herbs: This is optional, but dried Herbs de Provence adds a lovely, classic, south-of France flavor. The dried lavender in the blend makes it.
    • Oil: Extra virgin olive oil is best.

    Please see the recipe card for measurements, salt, and pepper.

    Substitutions and Variations

    • If fresh herbs are not available, use dried in โ…“ to ยฝ of the amount.
    • Varying your herbs is tasty too. Try rosemary, but it's strong so use just a little.

    Recipe Instructions

    Roasting vegetables brings out their fantastic flavors and it’s a hands-off technique. While the vegetables are in the oven, work on the rest of your meal.

    roasted vegetable ratatouille

    Tools for Oven Roasting Vegetables

    colorful vegetables on a baking sheet
    • Rimmed baking sheets – A must-have kitchen tool. I use the half sheet, quarter sheet and eighth sheet sizes. Use them for baking, roasting, organizing, as a landing place for raw proteins in the refrigerator. Find them at the links above on Amazon, restaurant supply, or cooking store.
    • Baking parchment – Another handy tool for baking, roasting and many other kitchen uses. Buy packages of pre-cut half sheet size (12"x16"). You can always cut them in half to use on quarter sheet pans. Parchment helps protect food in the oven from direct contact with a hot metal pan and makes pans easier to clean. Buy the cut sheets at cooking and restaurant supply stores or online. I’ve included links for Amazon.

    Serving Suggestions

    For meals, I serve sheet pan roasted vegetables over brown or white rice, pasta (gluten-free or not), quinoa, millet, or any other grain you prefer.Roasted ratatouille is also good as a side dish for roast chicken or fish. Fold any leftovers into an omelet or a wrap.

    For another good all-veggie dish, try my Edamame succotash. 

    ๐Ÿ“– Recipe

    roasted vegetable ratatouille | AFoodCentricLife.com

    Sheet Pan Roasted Vegetables

    Sally Cameron
    This colorful vegetable dish is inspired by the classic dish from the South of France. Roasting vegetables brings out their wonderful flavors. Serve it as a side dish or over quinoa, brown rice or pasta for a main course dish. You’ll need baking parchment paper to line your baking sheet. It’s available at most grocery stores these days, cooking stores and online. Note – the eggplant I use is called Indian eggplant. They are about the size of a Roma tomato. If you cannot find this variety, use other small eggplants or the long, thin Japanese variety.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Main Course, Side Dish
    Cuisine French
    Servings 4 as a side dish
    Calories 159 kcal

    Equipment

    • Rimmed baking pans
    • baking parchment paper

    Ingredients
      

    • 1 large red bell pepper yellow or orange
    • ยฝ large onion
    • 6-8 small round Indian eggplants or 1 Japanese eggplant
    • 2 medium zucchini
    • 2-3 large large tomatoes
    • 8-10 whole garlic cloves peeled
    • 1 tablespoon fresh chopped thyme leaves
    • 1-2 teaspoons dried lavender or Herbs de Provence optional
    • 1-2 tablespoons extra virgin olive oil
    • ยผ teaspoon sea salt or more to taste
    • ยผ teaspoon ground black pepper or more to taste

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    Instructions
     

    Pre-heat Oven

    • Pre-heat the oven to 400°F (204 C). Line a half sheet size rimmed baking sheet with parchment paper and set aside.

    Prep Vegetables

    • Cut all of your vegetables into approximately the same sizes. Don’t cut them too small or they will roast too quickly and risk burning. See photos in the post for a visual reference. Cut the peppers into large chunks about 1 ยฝ″ square. Cut onion into large chunks. If you are using the small Indian eggplant, cut them in quarters top to bottom, and depending on the size, maybe in half crosswise for 8 pieces. If using another variety of eggplant, cut it into small chunks. For zucchini, quarter them lengthwise, then cut into about 5 pieces each. For the tomato, cut into quarters, then across again into 8 pieces.

    Season and Roast

    • Place all vegetables in a large bowl along with the whole garlic cloves and toss with olive oil and herbs. Spread the vegetables on the parchment-lined rimmed baking sheet, sprinkle with salt and pepper, and roast in the oven until the vegetables are shriveled and browning at the edges. It will take between 35-45 minutes. Timing will depend on your oven and the size you cut your vegetables. When you smell them, check them.

    Nutrition

    Calories: 159kcalCarbohydrates: 29gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 163mgPotassium: 1177mgFiber: 13gSugar: 17gVitamin A: 1654IUVitamin C: 83mgCalcium: 70mgIron: 2mg
    Tried this recipe?Let us know how it was with a comment and leave a star rating!

    Would you like to save this recipe?

    Never lose a recipe! We'll email this post to you, so you can come back to it later.

    « Warm Brussels Sprouts Salad
    Warm Kale Salad with Cranberries and Walnuts »

    Comments

    1. Ilke says

      September 19, 2013 at 1:39 pm

      I have a guest this weekend and I am set to grill fish , a big Pompano. Have been thinking about side dishes. I am definitely going with this one, on top of my bulgur pilaf and the fish. Simple and saves time. Thank you!

      Reply
    2. Erin says

      June 30, 2013 at 5:08 pm

      This is SO delicious. My family loved it! I will definitely be making this again.

      Thank you for the recipe!

      Reply
    3. kate says

      June 22, 2013 at 1:02 pm

      I made this for my family tonight it was delicious. I was going to have it with quinoa to make it extra healthy but i couldn't find any in the shop so i used brown rice.
      I especially loved the taste of the egg plant as it absorbed all the herbs like a sponge and thought the roasted red onion and garlic really gave it a tasty kick. The famo loved it. Very nice dish.

      Reply
    4. Priscilla | ShesCookin says

      March 14, 2013 at 3:12 pm

      Hi Sally - that's what I love about roasted vegetables: so simple, yet sensational (in taste and appearance). Those tiny eggplants are so cute! Gorgeous photos, love how vibrant the colors are.

      Reply
      • Sally says

        March 15, 2013 at 11:41 am

        Totally agreed Priscilla! I love to roast vegetables! Once you learn how simple it is to do and how good they taste, you can get your family (or yourself) to eat more vegetables.

        Reply
    5. Madonna/aka/Ms. Lemon says

      March 13, 2013 at 11:21 pm

      I have been wanting to try those small eggplant. This looks like a delicious lunch or dinner. And, I think I could use some quarter sheets.

      Reply
    6. Michelle K says

      March 13, 2013 at 10:51 pm

      Looks yummy! Look forward to trying it. I have a "novice" cooking question. We usually use aluminum foil in baking bans (Dan's favorite) like you are describing using parchment, which we have, but never use. What is the difference/reason for parchment instead of foil? Love your photos and info as usual, thank you.

      Reply
      • Sally says

        March 13, 2013 at 11:21 pm

        All questions welcome Michelle. Glad you asked. Parchment and foil are often interchangeable. Parchment, in particular, protects food from the direct heat of the bottom of the pan. They both make clean-up easier. Foil is reflective, parchment is not. If you have parchment but don't use it, now you have a reason to try it and see for yourself. Parchment will absorb some extra moisture and foil will not. Next time I roast a batch I will try two pans side by side, one foil and one parchment. Hard to explain, and maybe just a very small difference, but I like doing vegetables with parchment. If you choose to use neither of them and roast directly on the pan, watch your timing as the vegetables may roast faster. Follow your nose. When you smell them, check them. And you may need to mix and turn them part of the way through roasting. And remember, ovens vary. Hope this helps!

        Reply
    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

    More about me โ†’

    Memorial Day Recipes

    • Gluten-free brownies with melted chocolate in a square pan after baking.
      Fudgy Gluten-Free Chocolate Brownies

    • Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.
      Hoisin Chicken Skewers

    • Watermelon salad ready to serve with cucumber, feta, basil, shallots.
      Easy Watermelon Basil Salad with Feta Cheese

    • White shallow bowl stilled with green cabbage coleslaw, carrots, and parsley with a light dressing.
      Simple Easy Coleslaw Recipe

    • Oven baby back ribs glazed with rich brown hoisin sauce.
      Baby Back Ribs in the Oven

    • lemon ice cream
      Homemade Lemon Custard Ice Cream

    More Recipe Ideas

    • Smoked salsa in a tall jar and a small serving glass cup with corn chips
      Easy Smoked Salsa (pellet grill recipe)

    • Gluten-free pasta salad with tomatoes, cucumber, pine nuts, herbs, and more.
      Lemony Mediterranean Pasta Salad Recipe

    • greek salad
      Tossed Greek Green Salad

    • A single layer sweet cherry cake with golden top on white plate.
      Easy One-Pan Fresh Cherry Cake

    Footer

    as seen on

    Logos of Featured Publications

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility policy

    Newsletter

    • Sign Up! for emails and recipes.

    Menu

    • Home
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2025 aFoodcentricLife.com

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.