Foil-Pan Ratatouille (Baked Provençal Vegetables) — 20 Portions

Name: Foil-Pan Ratatouille (Baked Provençal Vegetables) — 20 Portions
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 20 portions (about 1 cup each)
Cuisine: French
Ingredients: 3 large eggplants (about 4 1/2–5 lb total), cut into 3/4-inch cubes; 8 medium zucchini (about 4–4 1/2 lb total), cut into 3/4-inch half-moons; 4 large red bell peppers (about 2 1/2–3 lb), cut into 1-inch pieces; 4 large yellow onions (about 2 1/2–3 lb), cut into 1-inch chunks; 2 lb cherry or grape tomatoes, halved (or 2 x 28-oz cans whole tomatoes, hand-crushed); 2 (28-oz) cans crushed tomatoes (or passata); 12 cloves garlic, thinly sliced or minced; 1 cup olive oil; 2 1/2 Tbsp kosher salt, plus more to taste; 2 tsp freshly ground black pepper; 2 Tbsp dried Italian seasoning or herbes de Provence; 2 tsp dried thyme (optional, if not using herbes de Provence); 2 tsp smoked or sweet paprika (optional); 1/2 tsp red pepper flakes (optional); 2–3 Tbsp fresh lemon juice (about 1 large lemon); 1 cup chopped fresh basil and/or parsley (or 2 Tbsp dried parsley)

This is a big-batch, volunteer-friendly ratatouille: zucchini, eggplant, bell peppers, onions, and tomatoes baked until silky and jammy with garlic and herbs. It’s naturally vegan, healthy, and reheats beautifully in disposable foil pans without drying out. Serve it as the hot vegetable side alongside meat or vegan mains, or spoon it over rice, pasta, or polenta. Flavor is classic Mediterranean—sweet roasted peppers, mellow garlic, and bright tomato—without any alcohol, fish, or nuts.

Total time: 85 minutes

Yield: 20 portions (about 1 cup each)

Ingredients

3 large eggplants (about 4 1/2–5 lb total), cut into 3/4-inch cubes
8 medium zucchini (about 4–4 1/2 lb total), cut into 3/4-inch half-moons
4 large red bell peppers (about 2 1/2–3 lb), cut into 1-inch pieces
4 large yellow onions (about 2 1/2–3 lb), cut into 1-inch chunks
2 lb cherry or grape tomatoes, halved (or 2 x 28-oz cans whole tomatoes, hand-crushed)
2 (28-oz) cans crushed tomatoes (or passata)
12 cloves garlic, thinly sliced or minced
1 cup olive oil
2 1/2 Tbsp kosher salt, plus more to taste
2 tsp freshly ground black pepper
2 Tbsp dried Italian seasoning or herbes de Provence
2 tsp dried thyme (optional, if not using herbes de Provence)
2 tsp smoked or sweet paprika (optional)
1/2 tsp red pepper flakes (optional)
2–3 Tbsp fresh lemon juice (about 1 large lemon)
1 cup chopped fresh basil and/or parsley (or 2 Tbsp dried parsley)

Instructions

Heat the oven to 425°F (220°C). Arrange two racks in the upper and lower thirds. Lightly oil two full-size disposable aluminum pans (or 4 half-size).
In a very large bowl (or a clean roasting pan), combine eggplant, zucchini, bell peppers, and onions. Add the olive oil, salt, pepper, and dried herbs (plus paprika/red pepper flakes if using). Toss until everything looks evenly glossy and seasoned.
Divide the seasoned vegetables between the foil pans. Don’t pack them too tightly—some space = better roasting.
Spoon the crushed tomatoes over the top, then scatter on the fresh/cherry tomatoes and garlic. Use a spoon to gently fold just a little so the tomatoes and garlic aren’t all sitting on the surface.
Bake 35–50 minutes, rotating pans and swapping racks halfway through, until the vegetables are very tender and the top has deep roasted edges. You’re looking for a pan that smells sweet and garlicky, with the sauce bubbling and slightly thickened (not watery).
Taste and adjust salt. For brightness, stir in the lemon juice. If using fresh herbs, fold them in right before serving (or right before packaging so they stay green).
To hold hot: Cover with foil and keep warm at 200°F.
To reheat: Cover with foil and bake at 350°F until bubbling at the edges and hot in the center (typically 20–35 minutes depending on pan depth).
Cool slightly before sealing so steam doesn’t rain back down. Cover tightly with foil.

Notes

Allergen note (based on recipe as written): contains no fish/shellfish, no nuts, and no alcohol. Common allergen cross-contact is still possible depending on your kitchen. Scaling notes: This is designed for 20 portions. For 40, double everything and use 4 full-size pans (or bake in rounds). Make-ahead: Cook up to 2 days ahead; chill covered. Reheat covered at 350°F until bubbling. Ingredient swaps: If eggplant is hard to source, replace up to half with mushrooms (same cut size). If fresh tomatoes are expensive, use all canned (crush whole tomatoes by hand for better texture).