Overhead view of a Sheet Pan Filled With Ratatouille and 3 Spoons Coming Out at an Angle. A Grey Plate with Cooked Spaghetti is Visible on the Top

Sheet Pan Ratatouille

Quick Sheet Pan Ratatouille Dinner Recipe made with fresh vegetables
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 People
Calories 232kcal
Author Healing Tomato


  • 2 Beef Steak Tomatoes Cut into rounds
  • 2 Yellow Squash Cut into rounds
  • 1/2 Red Onion Cut into rounds
  • 1 Japanese Eggplant Cut into rounds
  • 1/2 Green Bell Peppers Deseeded, Cut into Rings
  • 1/2 Orange Bell Peppers Deseeded, Cut into Rings
  • 1/2 Yellow Bell Peppers Deseeded, Cut into Rings
  • 1/2 Red Bell Peppers Deseeded, Cut into Rings
  • 2 Tbsp Coconut Oil
  • 2 Cups Pasta Sauce
  • 1 Tbsp Oregano, Dried Optional
  • 1 Tbsp Basil, Dried Optional
  • Cilantro For Garnish


  • Preheat oven to 450°
  • Spray a sheet pan with oil spray (optional)
  • Layer the sheet pan with a layer of pasta sauce
  • Arrange the veggies on the sheet pan. I arranged them in this order: Tomatoes, Onions, bell peppers, eggplant, squash
  • Brush coconut oil on top of the veggies
  • Top with any remaining pasta sauce
  • Place in the oven and bake for 25 minutes or until the veggies have browned on top
  • Remove and let it cool
  • Serve with Polenta or Pasta


Serving: 1.5cup | Calories: 232kcal | Carbohydrates: 34g | Protein: 7g | Fat: 10g | Saturated Fat: 8g | Sodium: 875mg | Potassium: 1819mg | Fiber: 11g | Sugar: 21g | Vitamin A: 4255IU | Vitamin C: 170.7mg | Calcium: 117mg | Iron: 4.5mg