C'est Bon Ratatouille with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

A classic French vegetable medley of eggplant, zucchini, peppers, and tomatoes, slow roasted to develop deep, sweet flavors. This French vegetarian recipe, ready in about 55 minutes, pairs eggplant, zucchini, and red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 "Build a week of meals around this recipe" 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 (1 lb eggplant, cut into 1-inch cubes)
• 2 medium (1/2-inch thick rounds) zucchini
• 1 large (cut into 1-inch pieces) red bell pepper
• 1 large (cut into 1-inch pieces) yellow bell pepper
• 1 medium (sliced) yellow onion
• 4 medium (quartered) Roma tomatoes
• 4 cloves (thinly sliced) garlic cloves
• 4 tbsp olive oil
• 1 tbsp (leaves only) fresh thyme
• 2 tbsp (chopped) fresh basil
• 1 tsp kosher salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine 1 lb cubed eggplant, 2 medium sliced zucchini rounds, 1 large red bell pepper cut into 1-inch pieces, 1 large yellow bell pepper cut into 1-inch pieces, 1 medium sliced yellow onion, and 4 quartered Roma tomatoes.
2. Step 2: Add 4 thinly sliced garlic cloves, 4 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Toss gently to coat all vegetables evenly.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 35-40 minutes, stirring halfway through, until tender and caramelized at the edges.
4. Step 4: Remove from oven and stir in 2 tbsp chopped fresh basil. Taste and adjust seasoning if needed. Serve warm as a side dish or light main course.