Colorful vegetable ratatouille served in a bowl with a fork, alongside a baking dish of the same dish. The ratatouille features layers of eggplant, zucchini, and bell peppers in a rich tomato sauce, garnished with fresh herbs.
Main Sea Salt Recipes

Sheet Pan Ratatouille

This sheet-pan variation of ratatouille is a celebration of late summer vegetables cooked for a long time in a rich tomato sauce. Serve with crusty bread or alongside pasta. Top with cheese for a delicious take on this classic recipe.

This classic dish is seasoned with both Morton® Fine Sea Salt and Morton® Coarse Sea Salt. The fine sea salt blends wonderfully into the rich tomato sauce to become a flavorful base for the robust vegetables, which are topped with a sprinkle of coarse sea salt. Together, the layered usage of salt makes this dish a vibrant meal for any occasion.
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Ingredients Instructions

Key Information

Dish Type

Main

Time

Cook: 45 minutes

Difficulty

easy

Serves

4-6

Ingredient List

Ingredients and measurements.

  • 1 (15-ounce) can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon Morton® Fine Sea Salt
  • 1 medium globe eggplant
  • 4 Roma tomatoes
  • 3 medium zucchini
  • 2 red onions
  • ¼ cup olive oil, plus more for brushing
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons Morton® Coarse Sea Salt
  • Fresh thyme sprigs, for garnish

Cooking Instructions

Step-By-Step Cooking Information and Guidance

Step 1

Preheat the oven to 400 degrees Fahrenheit.

Step 2

In a bowl, combine the crushed tomatoes, minced garlic, and ® Morton Fine Sea Salt. Spread the mixture evenly on an 18 x 13 sheet pan.

Step 3

Slice the eggplant, tomatoes, zucchini, and onions into ¼-inch rings. Toss with the olive oil, dried oregano and dried basil to coat evenly.

 

Step 4

Layer the vegetables into rows on the sheet pan.

Step 5

Sprinkle evenly with Morton ® Coarse Sea Salt.

Step 6

Bake for 45 minutes.

Step 7

Remove from the oven, and brush with olive oil. Let cool for 5 minutes, sprinkle with the fresh herbs, and serve.

Colorful vegetable ratatouille served in a bowl with a fork, alongside a baking dish of the same dish. The ratatouille features layers of eggplant, zucchini, and bell peppers in a rich tomato sauce, garnished with fresh herbs.
Hand sprinkling fresh herbs over a baked ratatouille dish featuring layers of eggplant, zucchini, and tomatoes, served in a white baking tray, with bowls of spices and salt in the background.

Morton Products USED IN THIS RECIPE

Our products that bring this dish together
coarse-sea-salt

Sea Salt Coarse 17.6 oz

Coarse sea salt created by sea water that has been evaporated by the sun.   Our coarse sea salt is created by sea water that has been evaporated by the sun. The larger salt crystals add a crunch along with a burst of flavor to any food, making it a great option as a finishing salt on vegetables, roasted potatoes, fruit and chocolate desserts.

View Product
Morton Salt
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