Classic Roasted Vegetable Ratatouille

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

A vibrant medley of eggplant, zucchini, bell peppers, and tomatoes roasted with herbs to create a rich and colorful vegetable dish bursting with Mediterranean flavors. This French-inspired vegetarian recipe, ready in about 45 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 150 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.

Ingredients

• 1 medium (about 1 lb), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 large, diced into 1-inch pieces red bell pepper
• 1 large, diced into 1-inch pieces yellow bell pepper
• 4 medium, diced tomatoes
• 4 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 2 tbsp, chopped fresh basil
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. In a large mixing bowl, toss 1 medium diced eggplant, 2 medium diced zucchini, 1 large diced red bell pepper, 1 large diced yellow bell pepper, and 4 diced medium tomatoes with 4 tbsp olive oil, 1 1/2 tsp salt, and 1 tsp black pepper until all vegetables are evenly coated.
2. Step 2: Spread the vegetables in an even layer on a large rimmed baking sheet. Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
3. Step 3: While vegetables roast, heat a small skillet over medium heat and add 1 tbsp olive oil, 1 diced medium yellow onion, and 3 minced garlic cloves. Sauté for 5 minutes until onion is translucent and garlic fragrant.
4. Step 4: Remove roasted vegetables from the oven and transfer to a large serving dish. Stir in the sautéed onion and garlic mixture along with 1 tbsp chopped fresh thyme and 2 tbsp chopped fresh basil.
5. Step 5: Adjust seasoning with additional salt and pepper if desired. Serve warm or at room temperature as a side or main dish with crusty bread.