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One-Pan Sheet Pan Ratatouille with Herbed Polenta

Name: One-Pan Sheet Pan Ratatouille with Herbed Polenta
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: French-Inspired
Ingredients: 1 medium eggplant, cut into 1-inch cubes; 2 medium zucchini, sliced into 1/2-inch rounds; 1 red bell pepper, cut into 1-inch pieces; 1 yellow bell pepper, cut into 1-inch pieces; 1 small red onion, sliced into wedges; 3 medium tomatoes, cut into wedges; 4 cloves garlic, minced; 3 tbsp olive oil, divided; 1 tsp dried thyme; 1 tsp dried oregano; 1/2 tsp dried rosemary; Salt and freshly ground black pepper, to taste; 1 cup coarse polenta (cornmeal); 4 cups vegetable broth; 2 tbsp fresh parsley, finely chopped; 2 tbsp fresh basil, finely chopped; 1/4 cup grated Parmesan or vegan cheese alternative; 1 tbsp vegan butter or regular butter

By PanPotPlates Editorial TeamPublished May 2, 2026 | Updated May 12, 2026

French-Inspired 60 mins sheetpanonepanveganoptionglutenfreedairyfreeoptionaleasyseasonalflavorfulbudget-friendlyquickmealprep

One-Pan Sheet Pan Ratatouille with Herbed Polenta is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 45 min

Total 60 min

Servings 4

Difficulty easy

Cuisine French-Inspired

Ingredients

Servings 4

1 medium eggplant, cut into 1-inch cubes
2 medium zucchini, sliced into 1/2-inch rounds
1 red bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 small red onion, sliced into wedges
3 medium tomatoes, cut into wedges
4 cloves garlic, minced
3 tbsp olive oil, divided
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary
Salt and freshly ground black pepper, to taste
1 cup coarse polenta (cornmeal)
4 cups vegetable broth
2 tbsp fresh parsley, finely chopped
2 tbsp fresh basil, finely chopped
1/4 cup grated Parmesan or vegan cheese alternative
1 tbsp vegan butter or regular butter

Ingredients for One-Pan Sheet Pan Ratatouille with Herbed Polenta

Instructions

Preheat your oven to 425°F (220°C).
In a large bowl, combine eggplant, zucchini, red and yellow bell peppers, red onion, and tomatoes. Add minced garlic, 2 tablespoons olive oil, dried thyme, oregano, rosemary, salt, and pepper. Toss until vegetables are evenly coated.
Spread the vegetable mixture evenly on a large sheet pan in a single layer. Roast in the oven for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Meanwhile, bring the vegetable broth to a boil in a medium saucepan.
Gradually whisk in the polenta and reduce the heat to low. Cook, stirring frequently, until the polenta thickens and pulls away from the sides of the pan, about 15-20 minutes.
Remove polenta from heat and stir in the remaining 1 tablespoon olive oil, chopped parsley, and basil. If using, stir in the butter and Parmesan or vegan cheese until melted and creamy.
To serve, spoon the creamy herbed polenta onto plates and top with the roasted ratatouille vegetables.
Garnish with additional fresh herbs if desired and serve warm.

One-Pan Sheet Pan Ratatouille with Herbed Polenta cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe focuses on a simple sheet pan to roast flavorful ratatouille vegetables evenly, embodying a classic Sheet Pan Dinner .

Cookware Size Guidance

Use a large sheet pan approximately 18 x 13 inches (half sheet pan) to ensure even roasting without overcrowding, allowing the vegetables to caramelize perfectly for the best texture and flavor.

Cookware Swap Guidance

This recipe centers on a sheet pan ideal for roasting a medley of vegetables with even heat and caramelization.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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One-Pan Sheet Pan Ratatouille with Herbed Polenta

Recipe Details

Ingredients

Instructions