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-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, zucchini, 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 "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 (1 lb, cut into 1-inch cubes) eggplant
• 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.