Baked Italian-Style Vegetable Ratatouille with Fresh Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

A colorful baked ratatouille featuring tender zucchini, eggplant, and bell peppers layered with tomato sauce and fresh basil. This italian-inspired vegetarian ready in about 65 minutes pairs olive oil, minced garlic cloves, (14 oz) canned crushed tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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 large, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds eggplant
• 1 large, sliced into 1/4-inch strips yellow bell pepper
• 1 large, sliced into 1/4-inch strips red bell pepper
• 3 tbsp olive oil
• 4, minced garlic cloves
• 1 can (14 oz) canned crushed tomatoes
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/4 cup, roughly chopped fresh basil leaves
• 1/4 cup (optional) grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 375°F. In a saucepan over medium heat, warm 2 tbsp olive oil and add 4 minced garlic cloves, cooking for 1 minute until fragrant but not browned.
2. Step 2: Add 1 can (14 oz) crushed tomatoes, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried oregano to the saucepan. Simmer for 10 minutes, stirring occasionally until thickened.
3. Step 3: In a baking dish, spread the tomato sauce evenly on the bottom. Arrange 1 large sliced zucchini, 1 medium sliced eggplant, 1 large sliced yellow bell pepper, and 1 large sliced red bell pepper in alternating layers over the sauce.
4. Step 4: Drizzle the remaining 1 tbsp olive oil over the vegetables and cover the dish with foil. Bake in the preheated oven for 35 minutes until vegetables are tender.
5. Step 5: Remove foil, sprinkle 1/4 cup roughly chopped fresh basil and 1/4 cup grated Parmesan cheese over the top, and bake uncovered for another 10 minutes until cheese is golden and bubbling. Serve warm.