Authentic Provençal Ratatouille with Layered Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A true French vegetable medley where eggplant, zucchini, and tomatoes are slow-roasted in olive oil and herbs to create a vibrant, layered dish. This mediterranean-inspired vegetarian ready in about 105 minutes pairs medium eggplant, medium zucchini, yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium eggplant
• 2 medium zucchini
• 1 yellow bell pepper
• 3 medium tomatoes
• 1 red onion
• 1/4 cup olive oil
• 2 tbsp fresh thyme
• 1 tbsp fresh rosemary
• 1 tsp fine sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Cut 1 medium eggplant and 2 medium zucchini into 1/4-inch thick rounds, discarding ends.
2. Step 2: Slice 1 medium yellow bell pepper into thin strips and 3 medium tomatoes into 1/2-inch wedges. Peel and thinly slice 1 red onion.
3. Step 3: Arrange eggplant rounds in a single layer on a parchment-lined baking sheet, brushing lightly with 2 tbsp olive oil. Season with 1/4 tsp fine sea salt and 1/4 tsp black pepper.
4. Step 4: Roast for 20 minutes until edges are golden and tender, then flip and roast another 15 minutes.
5. Step 5: While vegetables roast, heat 2 tbsp olive oil in a skillet over medium heat. Add red onion slices and cook until translucent, about 5 minutes.
6. Step 6: Add bell pepper strips and cook for 3 minutes until slightly softened. Stir in 2 tbsp fresh thyme and 1 tbsp fresh rosemary, cooking for 1 minute until fragrant.
7. Step 7: Layer roasted eggplant, zucchini, and tomato wedges in a 9x13-inch baking dish. Top with onion-pepper mixture, then drizzle with remaining 2 tbsp olive oil.
8. Step 8: Season with remaining 1/2 tsp fine sea salt and 1/4 tsp black pepper. Cover with foil and bake for 30 minutes.
9. Step 9: Remove foil and bake uncovered for 10 minutes until edges are slightly caramelized and vegetables are tender when pierced with a fork.