Simplify Ratatouille By Making It On A Sheet Pan

Ratatouille, a classic Provençal dish, has been around for centuries, but it was the charming Disney/Pixar animated movie that really put this vegetable stew on the global map. That's not a bad thing; it's great that everyone around the world is now enjoying this simple, but immensely wholesome vegetable stew. On a single plate, you have all the best harvests of summer, from eggplant and zucchini to fresh tomatoes and peppers, all coming together in a colorful bouquet. What's not to like?

But while the movie depicts an elegant version of the dish, with slices artfully arranged in a layered spiral, the truth is that ratatouille has humble roots as a rustic peasant meal. As such, there's no need to worry if you're looking for a way to simplify it a little. In fact, here's one hot tip for you to get started: prepare it on a sheet pan instead of a sauté pan or a skillet.

Most recipes typically instruct you to cook the vegetables on the stovetop in an oiled pan. While relatively simple, it requires a fair bit of stirring, and you have to keep a close eye on the veggies as they cook, lest they burn. Instead of that, just layer the vegetables on a sheet pan, toss everything into the oven, and set the timer. Take a seat and enjoy a rewatch of
"Ratatouille" if you'd like as the veggies cook in the oven — it's virtually hands-off from there!

Before you even do anything, ensure the oven is preheated to around 400 degrees Fahrenheit. You can start arranging the veggies on a parchment paper-lined sheet pan as the appliance does its thing. This part will be the same as in a classic ratatouille recipe: cut into thick chunks of whatever size you want and lay them in a single layer on the pan. Just make sure that all the chunks are the same size so they cook evenly.

Once arranged, you can season them to your liking — a bit of olive oil to keep them moist and add flavor, salt, and pepper for taste. You can even add a touch of herbs to give the dish an extra grassy smell that'll drive home its rustic root.

All in all, it should take about 40 to 45 minutes of roasting in the oven (open up the oven halfway through and stir to make sure everything cooks evenly). Once each piece looks browned at the edge, your ratatouille is ready to be served!

When it comes to ratatouille, one question pops up more than any other: how should you arrange the vegetables? If you're using a sheet pan, simply stand the veggie pieces upright in neat rows. Don't worry about making it Instagram-worthy — just think of it as a puzzle game when you start to arrange it. The goal is to fit all the pieces in the pan without stacking the veggies on top of one another. This part is especially important to keep in mind — if you layer them, they won't cook right.

When it comes time to serve, unless you're trying to impress a food critic like in the movie, there's no need for fancy presentations. Sure, the film's artistic spiral of perfectly sliced vegetables has become the go-to image for ratatouille, but here's a little secret: in Provence, where the dish originated, homemade ratatouille is much more relaxed. Just ladling the veggies into a pile and serving alongside whatever side dish you have cooking will be fine, be it simple rice, pasta, or something more elaborate like grilled merguez or branzino filets.

So, don't stress if your ratatouille doesn't look like it belongs in a five-star restaurant or if it was made by a talking mouse. The true essence of this dish isn't in its appearance. As long as you enjoy your meal and feel content afterward, you've done this humble veggie stew justice!