Sheet-Pan Ratatouille With Goat Cheese and Olives

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.

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

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.

If this isn't food porn, 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 think you will have more surface area with cubes than moons or half moons.

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.

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.