Baked French Ratatouille with Garlic and Thyme

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A colorful layered vegetable casserole baked with garlic, fresh thyme, and a touch of olive oil until tender and fragrant. This French-inspired one-pot recipe (vegetarian, gluten free), ready in about 65 minutes, pairs eggplant, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, thinly sliced eggplant
• 2 medium, thinly sliced zucchini
• 1 medium, thinly sliced yellow squash
• 1 large, thinly sliced red bell pepper
• 1 large, thinly sliced yellow bell pepper
• 3 tbsp olive oil
• 3 minced garlic cloves
• 2 tsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup tomato paste
• 1 small, finely chopped onion

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 small finely chopped onion and 3 minced garlic cloves. Sauté for 5 minutes until soft and fragrant. Stir in 1/4 cup tomato paste and cook for 2 minutes. Spread this sauce evenly in the bottom of a 9-inch round baking dish.
2. Step 2: Arrange thin slices of 1 medium eggplant, 2 medium zucchini, 1 medium yellow squash, 1 large red bell pepper, and 1 large yellow bell pepper alternately over the tomato sauce in a spiral or rows, overlapping slightly.
3. Step 3: Drizzle the remaining 2 tbsp olive oil over the arranged vegetables. Sprinkle 2 tsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper evenly on top.
4. Step 4: Cover the dish with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until vegetables are tender and edges start to caramelize. Let cool slightly before serving.