Sheet Pan Ratatouille with Crispy Baked Tofu

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Bowl of our sheet pan ratatouille recipe with crispy baked tofu, polenta, and creamy pesto sauce

What could be better than the saucy, savory goodness of classic ratatouille!? Answer: SHEET PAN ratatouille! Say “au revoir” to stovetop babysitting, and “bonjour!” to extra caramelization with minimal effort!

Turn it into a satisfying plant-based meal by adding protein-rich Crispy Baked Italian Herb Tofu and drizzling with Creamy Pesto Sauce. We have a feeling it’ll be your new favorite summer meal! Let us show you how it’s done!

Cherry tomatoes, creamy pesto sauce, olive oil, zucchini, garlic, salt, tofu, tomato paste, tamari, balsamic vinegar, eggplant, bell pepper, onion, and dried Italian herbs

Recipe Inspiration

This recipe draws inspiration from both French and Italian cuisines. Ratatouille is a classic French dish with onion, garlic, tomato, zucchini, eggplant, bell pepper, and leafy herbs.

The Italian inspiration comes from the additions of Crispy Italian Herb Baked Tofu and Creamy Pesto Sauce. Neither dish is classically Italian—instead, they draw inspiration in terms of flavor and concept.

How to Make Sheet Pan Ratatouille

While ratatouille is traditionally made on the stovetop, this recipe goes in a different direction with the use of a sheet pan. Not only is it quick, easy, and hands-off, but roasting the vegetables creates caramelized edges and enhances their sweetness.

For the vegetables, we use classic ratatouille ingredients including zucchini, eggplant, onion, and bell pepper. They’re seasoned simply with salt, dried Italian herbs, and olive oil.

Two sheet pans, one containing crumbled tofu and the other with eggplant, bell pepper, zucchini, and red onion

Another bonus of SHEET PAN ratatouille? You can bake tofu at the same time! Because no one wants to use the stove and the oven in the middle of summer.

Placing tomatoes onto a baking sheet of partially roasted ratatouille vegetables

Tomatoes get added to the veggies halfway through the baking time, allowing them to contribute a little sauciness to the mix. While everything is in the oven, we recommend making our Creamy Pesto Sauce to enhance it all and bring the dish together!

Close up photo of a pan of freshly roasted sheet pan ratatouille

We hope you LOVE this recipe! It’s:

Savory
Herby
Summery
Veggie-packed
Satisfying
& SO delicious!

Serve over pasta, polenta, or your favorite grain for a protein-packed, plant-based meal. Other delicious pairings include our Easy Cherry Tomato Bruschetta, Heirloom Tomato Panzanella Salad, Sun-Dried Tomato & Basil Arancini, or Vegan Parmesan and Herb Polenta Fries.

More Sheet Pan Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Drizzling creamy pesto sauce from a spoon onto a bowl of polenta, sheet pan ratatouille, and crispy baked tofu

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4

Course Entrée

Cuisine French-Inspired, Gluten-Free, Italian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

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VEGGIES

  • 1 medium zucchini, halved lengthwise and cut into 1/4-inch slices (1 zucchini yields ~3/4 cup or 250 g)
  • 1 medium eggplant, cut into 1-inch pieces (1 eggplant yields ~5 cups or 450 g)
  • 1/2 medium red onion, diced (1/2 onion yields ~3/4 cup or 225 g)
  • 1/2 medium red bell pepper, cut into 1/2-inch pieces
  • 3/4 tsp sea salt
  • 1 Tbsp dried Italian herbs (or sub dried oregano + basil)
  • 2 Tbsp olive oil
  • 1 cup whole cherry tomatoes

  • Before preheating, arrange two oven racks so that two baking sheets will fit in your oven. Preheat your oven to 425 degrees F (218 C) and line two standard size baking sheets with parchment paper.

  • To one baking sheet, add the zucchini, eggplant, red onion, and red bell pepper. Add the salt, Italian herbs, and olive oil. Toss to evenly coat and spread the veggies so they’re overlapping as little as possible.

  • Next, prepare the Italian Herb Tofu, adding it to the other parchment-lined baking sheet.

  • Place both baking sheets in the oven — the vegetables on the upper rack and the tofu below — and cook for 15 minutes. After 15 minutes, flip the tofu with a spatula, then add the cherry tomatoes on top of the roasted veggies and bake both for another 15 minutes, or until the tofu is a little firm and golden with crispy edges, the veggies are slightly caramelized, and the tomatoes are beginning to burst.

  • While everything is in the oven, make your Creamy Pesto Sauce and prepare any pasta or polenta to serve with your ratatouille.

  • Serve the ratatouille and tofu over your pasta, polenta, or grains, drizzle with the creamy pesto sauce, and sprinkle with vegan parmesan cheese (optional). Enjoy! Leftovers keep stored separately for 3-4 days in the refrigerator, or in the freezer for 1 month. Any leftover Creamy Pesto Sauce can be used on pasta, veggies, and beyond!

Serving: 1 serving Calories: 399 Carbohydrates: 21.7 g Protein: 18.8 g Fat: 29.5 g Saturated Fat: 4.5 g Polyunsaturated Fat: 6.2 g Monounsaturated Fat: 17.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 1131 mg Potassium: 947 mg Fiber: 7.6 g Sugar: 11.9 g Vitamin A: 206 IU Vitamin C: 40 mg Calcium: 451 mg Iron: 5.5 mg

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