Best of the Season Ratatouille

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, layered vegetable medley featuring summer squash, eggplant, and tomatoes baked to tender perfection with aromatic herbs and garlic. This mediterranean-inspired vegetarian ready in about 75 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 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.

Prep: 30 min Cook: 45 min Serves 6 Mediterranean cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Slice eggplant, zucchini, and yellow squash into 1/4-inch thick rounds. Finely chop bell pepper and onion, and mince garlic.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium heat. Add onions and bell pepper, sauté for 5 minutes until softened, then add garlic and oregano. Cook for 1 minute until fragrant.
  3. Step 3: Stir in diced tomatoes, salt, and black pepper. Simmer for 3 minutes until liquid reduces slightly, then spread mixture evenly in the skillet.
  4. Step 4: Arrange vegetable slices in a tight overlapping pattern over the tomato base, overlapping each layer by 1/3. Brush with remaining 2 tbsp olive oil.
  5. Step 5: Sprinkle with 2 tbsp chopped basil and bake uncovered for 40-45 minutes until vegetables are tender and edges are golden brown.
  6. Step 6: Let rest for 10 minutes before slicing. Garnish with remaining basil just before serving.

Frequently asked questions

How long does Best of the Season Ratatouille take to make?

Total time is about 75 minutes (30 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Best of the Season Ratatouille?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.

Can I substitute ingredients in Best of the Season Ratatouille?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Best of the Season Ratatouille for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Best of the Season Ratatouille?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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