Recipes // Side Dishes // Sheet Tray Ratatouille

Sheet Tray Ratatouille


By Chef Ashton Keefe

Serves 4 – 6


  • 1 eggplant, diced ½ inch
  • 2 zucchini, 1/2 “ dice
  • Salt
  • 2 large tomatoes, ½ inch dice
  • 1 onion, ½” dice
  • ¼ cup olives, pitted and chopped
  • ¼ cut olive oil
  • 1 teaspoon herbs de Provence


  1. Preheat oven to 375 degrees.
  2. Place eggplant and zucchini in a large colander and season with salt. Allow the vegetables to sit for 15 minutes; this step will remove all excess moisture in the vegetables. Using a dishrag, ring the excess moisture out of the vegetables.
  3. Place all vegetables on a sheet tray and toss with olive oil, 1 teaspoon of salt and herbs de Provence.
  4. Roast for 45 minutes or until the juices of the vegetables begin to combine. Stir 25 minutes in to marry flavors. Remove from oven and fully combine all vegetables. Serve on pasta or as a side with crusty bread.
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