This sheet pan ratatouille recipe celebrates all of the olive-oil soaked flavors of the French country classic, but is bulked up into a one-pan meal thanks to the addition of hearty Italian sausages.
Summer On A Sheet Pan: Ratatouille Edition
Ratatouille isn’t just a Disney movie—but you already knew that, right? If you know the movie, then, of course, you also know the luscious French Provençal dish that is that adorable little mouse’s namesake. The French have a way with vegetables and there may be no better example of that than ratatouille. This simple, silky stew of eggplant, tomato, zucchini flavored with onions and garlic—and always lots of good olive oil—is a delicately-seasoned celebration of summer’s most beloved vegetables. While ratatouille is delicious served all on its own—it’s classically rich with oil, so it’s a rib-sticking vegetarian dinner as-is—we’ve added sausage to the mix to take this sheet pan dinner recipe to new heights.
Classic Ratatouille Ingredients—Plus A Few Extras
Sweet summer vegetables get a slow-roast—nearly a poach—in plenty of olive oil. Ratatouille really is as simple as that. And while we love the classic version, our easy sheet pan version is pretty killer, too. Plus, we’re adding sausages to bulk it up—insurance against any complaints from the peanut gallery—and recommend serving it over a bed of creamy polenta. Here’s everything you’ll need to make this easy ratatouille recipe:
- Fresh garlic
- Yellow squash
- Cherry or grape tomatoes
- Olive oil
- Herbs! Fresh basil, fresh thyme.
- Your favorite sausage. This can really be any sausage that you love! Turkey, chicken or pork sausage. You could even use a veggie sausage, like Beyond Meat or Field Roast. Just adjust the cook time if need be, according to the package directions.
How To Make Ratatouille On A Sheet Pan
Stew on a sheet pan? Yep! You’ll need a rimmed baking sheet for sure. Not only is there half a cup of olive oil in this recipe, the vegetables will release a fair amount of moisture as the ratatouille bakes. Just bear in mind that things will get a bit saucy—in the best way—when selecting your baking sheet. So, you’ve got your rimmed baking tray. Now what?
- Chopping. Lots and lots of it. But the good news is that once the zucchini, squash, eggplant and onions are sliced, the real work of this ratatouille recipe is done.
- Toss all of the vegetables with olive oil, salt, basil and thyme on that rimmed sheet pan.
- Nestle the sausages into the vegetables.
- Bake! Bake for 40 minutes, until the vegetables are meltingly tender and the sausages are cooked.
- Serve! We think this is particularly good served over creamy polenta, but you could just serve it as it is with a big salad and some crusty bread.
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More Classic French Recipes, S’il Vous Plait!
French bistro classics are just as classic as classic can be, and they always, always satisfy. If you finish this ratatouille and find yourself craving more French goodness, try one of these recipes:
Tools You’ll Need
Ratatouille! Now Your Kids Know It’s Not Just A Movie.
We hope you love this easy sheet pan dinner—who knew that this yummy, summery Provençal stew was also super easy? If you make this recipe, snap a photo of your ratatouille and maybe even a video of the beautiful people you feed it to.
Ratatouille Sheet Pan Dinner With Sausage
- SERVES: 6
- CALORIES: 493
- 1 (20 oz) packageMild italian sausage (turkey, chicken, pork or vegan sausage substitute links)
- ½Onion, sliced
- 1Small zucchini, sliced ½” sliced
- 1Small yellow squash, ½” sliced
- 1Small eggplant, ½” sliced
- 1Pint cherry or grape tomatoes
- 4Garlic cloves, thinly sliced (or smashed and roughly chopped)
- ½ cupOlive oil
- 1 tspSalt
- 1 tbspFresh basil, packed, minced
- 1 tbspFresh thyme, packed, minced
- Creamy polenta, for serving, optional
- Heat oven to 400°F.
- Place the onion, zucchini, yellow squash, eggplant, tomatoes and garlic on a rimmed baking sheet. Drizzle with ½ cup olive oil, sprinkle with salt and fresh thyme. Toss until evenly coated.
- Nestle the sausages into the veggies. Bake for 40 minutes until the vegetables are very tender and the sausage is browned.
- Sprinkle with fresh basil.
**Serve by its self or over our creamy polenta recipe.Scroll to Top