Vegan Roasted Ratatouille Sheetpan Meal

Why You’ll Love This Recipe

I love this recipe because it’s simple, healthy, and easy to prepare in one sheetpan. The oven does most of the work, and the seasoning blend gives the vegetables a rich, aromatic flavor. I also like how customizable it is I can use whatever grain I have on hand, and the dish always comes out satisfying. Plus, cleanup is quick since everything roasts together.

Ingredients

1 zucchini cut into cubes
1 eggplant cut into cubes
3 roma tomatoes cut into cubes
1 can of chickpeas drained and rinsed
1–2 tablespoon olive oil
½ teaspoon oregano
½ tablespoon herbes de provence mix
1 teaspoon garlic salt
brown rice or quinoa to serve

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat my oven to 400°F (200°C) and line a sheetpan with parchment paper.
2. I place the zucchini, eggplant, tomatoes, and chickpeas on the sheetpan.
3. I drizzle with olive oil, then sprinkle oregano, herbes de provence, and garlic salt.
4. I toss everything together so the vegetables and chickpeas are well coated.
5. I spread them out in a single layer for even roasting.
6. I roast for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
7. I serve the roasted mixture over brown rice or quinoa.

Servings and Timing

This recipe makes about 3–4 servings. It takes me around 10 minutes to prep and 30 minutes to roast, so dinner is ready in about 40 minutes.

Variations

Sometimes I add bell peppers or red onion for extra flavor and color. I also like sprinkling nutritional yeast or vegan parmesan on top before serving. For a spicier version, I toss in a pinch of chili flakes. If I want more protein, I add extra chickpeas or even toss in cubed tofu before roasting.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) for 10 minutes or quickly sauté them in a skillet. This dish also works well for meal prep since it keeps nicely and pairs easily with grains.

FAQs

Can I make this oil-free?

Yes, I skip the olive oil and roast the veggies with a splash of vegetable broth instead.

Do I need to peel the eggplant?

No, I like leaving the skin on it softens while roasting and adds texture.

Can I use canned tomatoes instead of fresh?

I prefer fresh roma tomatoes for roasting, but canned tomatoes can be used in a pinch.

What grain works best with this dish?

I usually serve it with brown rice or quinoa, but couscous or bulgur also work well.

Can I double the recipe?

Yes, I just use two sheetpans so the vegetables roast evenly instead of steaming.

How do I stop the veggies from getting soggy?

I make sure to spread them out in a single layer and avoid overcrowding the pan.

Can I add fresh herbs?

Yes, I sometimes sprinkle fresh basil or parsley on top before serving.

Can I make this ahead for meal prep?

Yes, it keeps really well and reheats nicely for quick lunches or dinners.

What can I serve with this besides rice or quinoa?

I like serving it with crusty bread or tossing it with pasta.

Can I freeze leftovers?

Yes, I freeze portions in airtight containers for up to 2 months and reheat in the oven.

Conclusion

This Vegan Roasted Ratatouille Sheetpan Meal is one of my go-to dinners when I want something hearty, flavorful, and easy to prepare. I love how the vegetables caramelize in the oven and how the chickpeas add substance. It’s versatile, healthy, and perfect for both weeknight meals and meal prep. Every time I make it, I’m reminded of how simple ingredients can come together to create something delicious.

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