1-First, preheat the oven to 425°F (220°C) and position racks in the top and bottom thirds of the oven. This temperature ensures the vegetables roast evenly and develop a golden color. Prepare all vegetables by washing and slicing them uniformly think zucchini into ¼-inch rounds and eggplant into 1-inch cubes to promote consistent cooking. Adding salt and herbs at this stage helps infuse flavor from the start. Try pairing this with other zucchini dishes for variety.

2-Second, grab two sheet pans for better airflow. On the first pan, toss the onion, zucchini, ¼ cup oil, 3 thyme sprigs, 2 rosemary sprigs, 3 garlic cloves, and about ½ tsp salt together. For the second pan, combine the eggplant, red peppers, the remaining ¼ cup oil, the other 3 thyme sprigs, the other 2 rosemary sprigs, the remaining 3 garlic cloves, and about ¾ tsp salt. This separation helps prevent overcrowding, leading to perfectly roasted vegetables. Stir them 2 3 times during the next step to ensure even browning. The garlic’s smashed form allows its flavor to spread evenly, making every bite aromatic.

3-Third, roast both pans for 40 minutes, keeping an eye on them to stir as needed. After that, add the cherry tomatoes to the eggplant pan and roast for another 20 25 minutes until the tomatoes burst and release their juices. This step concentrates the sweetness of the tomatoes, blending beautifully with the other vegetables. Once done, combine everything onto one sheet pan, drizzle with 1 Tbsp oil, sprinkle the crumbled goat cheese and torn olives over the top, and roast for a final 5 10 minutes until the cheese warms through.

4-Finally, transfer the mixture to a serving platter, drizzle with a little extra oil and fresh lemon juice, then scatter the sliced basil on top. Serve hot or warm with additional lemon wedges for a zesty kick. This sheet pan ratatouille not only highlights the goat cheese and olives but also makes for a versatile side that pairs well with proteins, as you’ll see in other sections.