Sheet-Pan Ratatouille With Goat Cheese and Olives Recipe (2024)

Since we’re roasting, consider peeling the eggplant in quick zebra-stripes, then cutting it into rounds or half moons (rather than cubes) and fanning the slices with some overlap on the sheet pan. More surface area allows for more caramelization (a quick drizzling of balsamic is lovely here). The slices will be done a bit faster this way, though they still need stirring. The “flat” presentation of slices in the finished ratatouille is attractive, and guest-worthy. And it requires no extra time.

Delicious! I was skeptical about ratatouille that’s roasted, rather than stirred for hours on the stove. I used mostly zephyr squash and just one small zucchini, since we’re not such fans of zucchini, and the substitution was fine. We used a mix of kalamata and green olives. Great recipe that we’ll make again. It’s much tastier than the stew-y ratatouille I’ve made and eaten in the past. Thanks, Melissa Clark, for another winner!

I’m making about 10 batches of ratatouille now using the oven method, to freeze and enjoy over the winter. Three little notes: the tomato seeds are squeezed out before dicing tomatoes; I add a pinch of fennel seed and 1/2t of ground coriander to basil and thyme; I put only the eggplant on sheet #2 and give the other vegies a 15-minute head start. Speed bake or convection gives better caramelization. It was delicious with an egg cooked in it for dinner, imitating shakshouka.

I used early small zucchini/eggplant/onions. Took about 2/3 of time to roast. 30 min vs. 40. Used coarsely chopped tomatoes with the 1 c. cherry tomatoes available. Thin shaved sharp cheddar added with olives.Squeeze of lemon before serving is right on.

Wow! I have been making Alice Waters' ratatouille, which has a fraction of the olive oil and calories, but it can't beat this luscious recipe. Skipped the cheese and used dried herbs de Provence instead of the fresh thyme and rosemary, and it was still fantastic.

I halved the specified amounts in the recipe for my husband and me tonight (except I used the full amount of garlic!). I served it with sourdough toast with melted cheese on top. It was the perfect amount, leaving a few spoonfuls for him to take for lunch tomorrow.

Leftovers make an incredible puréed soup thinned with water, broth, or cream.

If this isn't food p*rn, I don't know what is. Leave it to Melissa to improve on a time-honored classic recipe. Mine is still in the oven and it smells like heaven. How can it go wrong? I added a bit of extra garlic, in the skins. Can always squeeze them out once roasted. And using a herb garlic goat cheese. A lady recently told me someone had given her an eggplant, but she didn't know what to do with it. I almost fainted. How do I love thee? Let me count the ways. As if I could.

I too, have spent many an August afternoon making Julia's Ratatouille. This recipe is a wonderful version of the classic. I use pitted Kalamata olives and a sheep's milk cheese (Lamb Chop). For special guests I roast a chicken on the grill and add a baguette.This is perfect to pack for lunch! Thank you Melissa.

I've made this twice and twice made the same mistake! I put the tomatoes in too early. I also found I cut the onions too thin and they cooked down to nothing. But the taste is still intense and delicious. It makes great leftovers that are good served in warm pita, in eggs, as a dip, etc.

Add a whole lemon to the zucchini mixture pan. Prick it with a fork three times. Squeeze over finished dish. Adds depth and tanginess without having to add salt.

I think you will have more surface area with cubes than moons or half moons.

It was only two of us and I made the full recipe..the leftovers are wonderful! I especially like it for brunch the next day with some grilled bread and a poached egg on top.

This is absolutely delicious! I followed the directions; only thing I didn't do was add the goat cheese. I still can't get over how much better it tastes than the more traditional stovetop method. I am eating it warm and cold. Beautiful to look at as well.

Agree, Teri. I solved the watery zucchini problem by first carving out the core of seeds, then tossing the cubed zucchini in a little salt and letting it sit in the fridge for a half hour - it draws out some of the water. The same thing for the eggplant. I think this technique might work for you.

Fresh basil is scarce in Michigan during January, so added a sprinkle of dried herbs de Provence over the top of both sheet pans before they went into the oven. Rosemary sprigs included per recipe (I can keep a potted rosemary plant growing on our 3-season deck through most of the winter). This is a great melange of flavors! Served with a simple pasta dressed w/ olive oil and a bit of salt along with a fresh baguette. Excellent.

Seriously disappointing-too dry for a ratatouille- flavor is ok, but would not bother to make again.

This is tasty and very rich — great for a side but not a main because it’s so rich. I may use less cheese next time

I plan to make this tonight and I have a question. After 40 minutes, I add tomatoes to eggplant sheet. At that time, do I leave the zucchini sheet in the oven or take it out?

Honestly one of the best things I’ve ever eaten. Holy moly this recipe is good!

Super interesting take on ratatouille. I only had eggplant but it was just for us two so that was fine. Using convection oven I cooked the eggplant and onions/garlic for 25 minutes, then added the tomatoes for 10-15 and after they burst 3/4 can of chickpeas for the last 10 minutes with the olives. I didn't melt the cheese but sprinkled some feta on the top. Don't sleep on the lemon at the end, it really made a huge add. Great, easy weeknight vegetarian fare!

This was glorious! Thank you, Melissa. I will never make ratatouille on the stovetop again.

Good. Huge portion but can be served so many ways. We had it over garlic toast tonight, going to toss it with tortellini tomorrow, and freeze whatever is left! I wasn’t a fan of the goat cheese but now I know!!

To be fair to the recipe, I don’t have the best oven out there. The taste is excellent but, although I followed the recipe, mine came out somewhat caramelized but soggy. The last roasting, once you add the tomatoes, is when the true caramelization happens. I assume with a good oven, this would be spectacular. I’ve considered doing this at Thanksgiving rather than many individual veggies. The beauty of it is that it can be served warm Will cutting the veggies thicker help?

Made this without tomatoes or olives, cooked for just the 40 minutes plus 5 for the cheese to melt, used a red onion, and Japanese eggplants and it was a complex caramelized heaven! I also infused the olive oil with fresh thyme and rosemary beforehand. Served it over pasta and we were very happy campers. A keeper.

Less cooking time. 30 vs 40 minutes

Texas girl… added 2 jalapeños ( could have added more), toasted flour tortillas on stovetop, added angel hair cabbage for crunch to my tacos. My tomatoes were large for cherry tomatoes so next time will add them sooner or cut in half. Perfect supper. Thanks for suggestion about soup. Thanks for reassurance that it freezes well (there is a lot if you live alone). Keeper recipe

Excellent! Each component had its own unique flavor and texture. Followed the recipe except shortening the cooking times a bit based on how quickly the vegetables were cooking. This would be a great main for a vegetarian meal.

Delicious! I did it all in one large roasting pan. Maybe it would be better using two sheet pans but I’ll never know!

Wowowowowow this was sooo good. It is officially in my top 3 favourite recipes I’ve made off NYT. I was nervous it was going to be bland, but was I ever wrong. I found 425 was blasting everything a bit too much early on so turned oven down to 410, I also only roasted for 30 before mixing it all together and then only needed another 10 min after that as some of the onions were getting a bit too crisp. I wondered if it was because my pans were too large and everything was spread out. 5/5!!!