• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Baking Fairy logo

  • About
    • Privacy Policy
  • Recipe Index
  • Sponsors & Brands
  • Custom Orders
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    You are here: Home / Recipes / Main Dishes / vegan roasted ratatouille sheetpan meal

    vegan roasted ratatouille sheetpan meal

    May 29, 2018 · 3 Comments

    If you're needing a healthy, nourishing dinner in a hurry, this Vegan Roasted Ratatouille Sheetpan Meal fits the bill. Just serve over brown rice for a delicious meal. It's also great for packed lunches!

    vegan roasted ratatouille sheetpan meal | The Baking Fairy

    Hi friends and happy Tuesday! The week is back in full swing and I'm sure with all the Memorial Day festivities, we could all use a little healthy reset. I am sharing this Vegan Roasted Ratatouille Sheetpan Meal today which has become one of my FAVORITE things to eat! Tomatoes, chickpeas, zucchini, and eggplant are tossed with olive oil and herbs and roasted until caramelized and delicious. Serve over brown rice or quinoa and... well, that's really it. So simple and insanely flavorful!

    vegan roasted ratatouille sheetpan meal | The Baking Fairy

    Initially, I wasn't even planning on sharing these roasted ratatouille bowls. I just needed something fast and easy for meal-prep so I could call it a day. But one bite, and I was hooked! I decided these were definitely blog-worthy. And I know you guys are all about the quick & easy recipes, too! As much as I love the intricate desserts and fancy dinners, there really is something to be said for those brainless recipes you can toss together in a few minutes.

    vegan roasted ratatouille sheetpan meal | The Baking Fairy

    As you guys can see with the recipe trend I've had lately, I am always moving in a more vegan direction! Which honestly is how I've been eating every day! I try to eat as vegan as possible when it's up to me. When it's not up to me (i.e. going out to eat or someone else is cooking) then I settle for vegetarian. But it really hasn't been hard. Everyone I've talked to about just being vegetarian is like, oh I could NEVER do that. Well, I also thought I could never. I had half-heartedly tried to go veggie many times over the years and I could never stick to it, mainly because my heart wasn't in it but also because I didn't really have any social support. It's hard to not eat meat when everyone around you is so judgey and condescending! ESPECIALLY when it's the people you live with and who you eat most of your meals with. Right now, I can't promise I will NEVER ever eat meat again but I'm currently 6 months strong and I am happy with myself 🙂  And my family is supportive which has made all the difference in the world!

    vegan roasted ratatouille sheetpan meal | The Baking Fairy

    The biggest thing you have to think about when going vegan or even just vegetarian is that cooking is KEY. Eating out is a hassle at best, and buying pre-made products at the store can be a gamble sometimes. I've definitely had to get more creative with my cooking to stick to plant-based, but easy and nourishing meals like these roasted ratatouille bowls definitely help! Easy, quick, and they taste SO good. My meat-eating family just added some chicken and they were happy. But I can promise you the chicken is TOTALLY not needed. I speak from experience 😉

    FYI - these Nordic Ware baking pans are my all time FAVORITE and I use them for all my baking! Highly recommend them if you're in the market for new pans. 🙂

     

    Looking for more easy veggie meals? Check out my Vegan Sausage, Kale, and Sweet Potato Sheetpan Meal, Vegan Sheetpan Tofu Fajitas, Vegan Chorizo Taco Chili, and Vegan Mushroom Tomato Chickpea Stew. Happy cooking!

    5.0 from 1 reviews
    vegan roasted ratatouille sheetpan meal
     
    Save Print
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
     
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Serves: 3
    Ingredients
    • 1 zucchini, cut into cubes
    • 1 eggplant, cut into cubes
    • 3 roma tomatoes, cut into cubes
    • 1 can of chickpeas, drained and rinsed
    • 1-2 tablespoon olive oil
    • ½ teaspoon oregano
    • ½ tablespoon herbes de provence mix
    • 1 teaspoon garlic salt
    • brown rice or quinoa, to serve
    Instructions
    1. First, preheat oven to 425F. Line a baking sheet with foil.
    2. Arrange the chickpeas and cut vegetables on the prepared baking sheet, drizzle with the oil and sprinkle the herbs on top. Gently mix to combine.
    3. Bake in preheated oven for 30 minutes, until everything is golden brown and crisp.
    4. Serve over brown rice or quinoa!
    3.5.3251

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

    SaveSave

    « raspberry sorbet sparkling rosè floats
    gluten free chocolate candy cutout number cake »

    Reader Interactions

    Comments

    1. Leah Horton says

      March 17, 2020 at 3:17 am

      Wow, this dish is really amazing the taste and texture are amazing. gThe veggies taste out of this world. Thank you very much for providing this amazing dish.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:  

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!


    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

    Subscribe!

    Sign up for my newsletter and be the first to know about new recipes and exclusive content!

    Watch My Latest Video!

    Shop my Amazon Favorites!

    Pin with me!

    Visit Valentina | The Baking Fairy's profile on Pinterest.

    Reader Favorites!

    homemade cosmic brownies from above

    vegan homemade cosmic brownies

    strawberry cake mix crinkle cookies | The Baking Fairy #FoodBloggerLove

    strawberry cake mix crinkle cookies

    bomboloni {italian doughnuts}

    italian apple cake

    5-ingredient white queso

    Footer

    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

    time for dinner!

    slice of broccoli cheese quiche on plate
    plate of crispy tempeh with lemon pepper marinade
    balsamic herb tofu on a plate with mashed potatoes and kale salad
    sandwich with vegan bacon, lettuce, tomato on a white plate
    overhead shot of herb tofu skewers with chimichurri sauce, grilled vegetables, rice and naan bread
    Cook'd Pro Responsive Minimalist Food Blog Theme

    Copyright © 2023 · The Baking Fairy · Privacy Policy