Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 medium zucchini (about 10 oz / 280 g), cut into 3/4-inch pieces
- 1 medium eggplant (about 1 lb / 450 g), cut into 3/4-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 pint cherry tomatoes (about 10 oz / 280 g)
- 5 tbsp extra-virgin olive oil, divided
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper
- 4 garlic cloves, finely grated or minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 1 tbsp balsamic vinegar
- 3 tbsp tomato paste
- 2 tbsp water
- 1 cup dry quinoa or 3/4 cup dry polenta
- 1/3 cup grated Parmesan, plus more to taste
- 1/2 cup fresh basil leaves, torn
Do This
- 1. Heat oven to 450°F (232°C). Line a large sheet pan.
- 2. Toss zucchini, eggplant, peppers, and tomatoes with 3 tbsp oil, 1 tsp salt, pepper, oregano, thyme, and red pepper flakes.
- 3. Roast 25–30 minutes, stirring once halfway, until browned and jammy.
- 4. Simmer quinoa (15 minutes) or cook polenta (about 20–25 minutes) while veggies roast.
- 5. Stir garlic, tomato paste, balsamic, 2 tbsp water, and 2 tbsp oil into hot roasted veggies; roast 3–5 minutes more.
- 6. Spoon veggies over quinoa or polenta; top with basil and Parmesan.
Why You’ll Love This Recipe
- Big flavor, simple method: high-heat roasting concentrates the vegetables into a glossy, ratatouille-like bowl.
- Flexible base: serve it over creamy polenta or fluffy quinoa depending on your mood.
- Weeknight-friendly: everything cooks while the oven does most of the work.
- Great leftovers: the flavors deepen overnight and reheat beautifully.
Grocery List
- Produce: 1 medium zucchini, 1 medium eggplant, 1 large red bell pepper, 1 large yellow bell pepper, 1 pint cherry tomatoes, 4 garlic cloves, 1 small bunch fresh basil
- Dairy: Parmesan cheese
- Pantry: extra-virgin olive oil, kosher salt, black pepper, dried oregano, dried thyme, red pepper flakes (optional), balsamic vinegar, tomato paste, quinoa and/or polenta
Full Ingredients
For the Roasted Veggie “Ratatouille”
- 1 medium zucchini (about 10 oz / 280 g), cut into 3/4-inch (2 cm) pieces
- 1 medium eggplant (about 1 lb / 450 g), cut into 3/4-inch (2 cm) pieces
- 1 large red bell pepper, stemmed/seeded, cut into 1-inch (2.5 cm) pieces
- 1 large yellow bell pepper, stemmed/seeded, cut into 1-inch (2.5 cm) pieces
- 1 pint cherry tomatoes (about 10 oz / 280 g), left whole
- 5 tbsp extra-virgin olive oil, divided
- 1 1/2 tsp kosher salt, divided
- 1/2 tsp freshly ground black pepper
- 4 garlic cloves, finely grated or minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- 3 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 2 tbsp water
Choose Your Base
- Quinoa option: 1 cup dry quinoa, rinsed; 2 cups water; 1/2 tsp kosher salt
- Polenta option: 3/4 cup dry polenta (coarse cornmeal); 3 cups water; 1/2 tsp kosher salt; 1 tbsp olive oil or 1 tbsp butter (optional for extra creaminess)
For Serving
- 1/2 cup fresh basil leaves, torn (about 20 g)
- 1/3 cup finely grated Parmesan (about 30 g), plus more to taste
- Optional: extra-virgin olive oil for drizzling
Step-by-Step Instructions
Step 1: Preheat the oven and prep the pan
Arrange an oven rack in the upper-middle position. Preheat the oven to 450°F (232°C).
Line a large rimmed sheet pan (about 18 x 13 inches) with parchment paper for easier cleanup, or leave it unlined for deeper browning (either works).
Step 2: Cut the vegetables for even roasting
Cut the zucchini and eggplant into 3/4-inch pieces so they roast at the same pace. Cut the bell peppers into 1-inch pieces (a little larger is fine; they soften quickly).
Keep the cherry tomatoes whole so they burst and turn jammy without disappearing.
Step 3: Season and roast until browned and tender
Add the zucchini, eggplant, bell peppers, and cherry tomatoes to the sheet pan. Drizzle with 3 tbsp of the olive oil and sprinkle with 1 tsp of the kosher salt, the black pepper, dried oregano, dried thyme, and red pepper flakes (if using).
Toss well directly on the pan, then spread everything into an even layer. Roast for 25–30 minutes, stirring and re-spreading at the 15-minute mark, until the eggplant is tender, peppers are lightly blistered, and tomatoes have burst.
Step 4: Cook your base (quinoa or polenta) while the vegetables roast
For quinoa: In a medium saucepan, combine 1 cup quinoa, 2 cups water, and 1/2 tsp kosher salt. Bring to a boil over medium-high heat, then cover and reduce to low. Simmer for 15 minutes. Remove from heat and rest, covered, for 5 minutes. Fluff with a fork.
For polenta: Bring 3 cups water and 1/2 tsp kosher salt to a boil. Slowly whisk in 3/4 cup polenta. Reduce heat to low and cook, whisking frequently, for 20–25 minutes until thick and creamy. Stir in 1 tbsp olive oil or butter if you want it extra silky.
Step 5: Create the garlicky, tomato-herb finish
In a small bowl, stir together the garlic, tomato paste, balsamic vinegar, and 2 tbsp water until smooth. Stir in the remaining 2 tbsp olive oil.
Pull the sheet pan from the oven. Spoon the tomato paste mixture over the hot roasted vegetables and toss thoroughly so it melts into the vegetables and coats them in a glossy, savory sauce.
Step 6: Roast briefly to meld flavors
Return the pan to the oven for 3–5 minutes, just until the garlic loses its raw edge and the tomato paste looks slightly darker and caramelized around the edges.
Taste and season with the remaining 1/2 tsp kosher salt if needed (tomatoes vary a lot in sweetness and saltiness).
Step 7: Assemble the bowls and finish
Spoon a generous base of warm quinoa or polenta into each bowl. Top with the roasted veggie “ratatouille.”
Finish with torn fresh basil and a good sprinkle of Parmesan. If you like, add a light drizzle of olive oil right before serving for extra richness and shine.
Pro Tips
- Don’t crowd the pan: If your sheet pan looks packed, use two pans. Crowding steams the vegetables instead of browning them.
- Cut size matters: Keeping the eggplant and zucchini around 3/4-inch helps them soften without turning mushy.
- Tomato paste trick: Adding tomato paste at the end keeps it bold and concentrated, more like a quick roasted “sauce” than a watery roast.
- Basil goes on last: Fresh basil darkens with heat; add it right before serving for the brightest flavor.
- Adjust acidity: If your tomatoes are very sweet, the full 1 tbsp balsamic is perfect. If they’re already tangy, start with 2 tsp and add more to taste.
Variations
- Protein boost: Add 1 (15 oz) can chickpeas, drained and patted dry, to the sheet pan for the last 15 minutes of roasting.
- Vegan version: Skip Parmesan or use a vegan Parmesan-style cheese; add a squeeze of lemon and extra basil to brighten.
- Extra Mediterranean: Finish with 1/4 cup chopped kalamata olives and 2 tbsp toasted pine nuts for salty crunch.
Storage & Make-Ahead
Store the roasted vegetables and the quinoa/polenta in separate airtight containers for the best texture. Refrigerate for up to 4 days.
Reheat vegetables in a 400°F (204°C) oven for 8–10 minutes (best for preserving roasted flavor) or microwave in 60-second bursts until hot. Reheat quinoa in the microwave with a splash of water. Reheat polenta on the stovetop over low heat with 2–4 tbsp water, stirring until creamy again.
Make-ahead tip: Chop vegetables up to 24 hours ahead and refrigerate in a sealed container. Cook quinoa ahead as well; wait to tear basil and grate Parmesan until serving.
Nutrition (per serving)
Approximate, using quinoa and 1/3 cup Parmesan total (4 servings): ~520 calories, 18 g protein, 64 g carbohydrates, 23 g fat, 10 g fiber, ~780 mg sodium. Values vary by brands and exact produce size.
