Name: Provençal Ratatouille & Halloumi Sheet Pan Bake
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 medium eggplant, thinly sliced (about 1/4-inch rounds); 2 medium zucchini, thinly sliced; 2 red bell peppers, seeded and thinly sliced; 4 ripe Roma tomatoes, thinly sliced; 3 tbsp extra-virgin olive oil, divided; 4 cloves garlic, finely minced; 2 tsp herbes de Provence; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 225g (8 oz) halloumi cheese, cut into 1/2-inch slices or cubes; 1/4 cup fresh basil leaves, torn or julienned, for garnish; Crusty baguette or 1 cup herbed couscous, to serve (optional)

Provençal Ratatouille & Halloumi Sheet Pan Bake

miradu

This Provençal Ratatouille & Halloumi Sheet Pan Bake is a celebration of French-Mediterranean simplicity and color. The classic ratatouille vegetables—eggplant, zucchini, bell pepper, and ripe tomatoes—are thinly sliced and artfully layered, then roasted until sweet and meltingly tender. Halfway through, golden halloumi cheese is added, bringing a salty, chewy counterpoint to the earthy vegetables and aromatic herbes de Provence. Finished with a flourish of fresh basil, this dish is cozy, rustic, and perfect for sharing around the table, paired with crusty bread or herbed couscous for a satisfying vegetarian meal.

Ingredients

Instructions

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper or lightly brush with olive oil.
In a large bowl, gently toss the eggplant, zucchini, bell pepper, and tomato slices with 2 tbsp olive oil, minced garlic, herbes de Provence, salt, and pepper until evenly coated.
Layer the vegetables on the sheet pan, alternating and overlapping the slices for a colorful, rustic pattern. Drizzle the remaining 1 tbsp olive oil over the top.
Roast in the oven for 20 minutes, until the vegetables begin to soften and brown on the edges.
Remove pan from the oven and nestle the halloumi pieces among the vegetables. Return to the oven and roast for another 15-18 minutes, until the halloumi is golden and melty and the vegetables are caramelized.
Remove from oven and let cool slightly. Transfer to plates, scatter with fresh basil, and serve with slices of crusty baguette or herbed couscous on the side.