French Herb-Infused Ratatouille with Roasted Vegetables

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

A classic French vegetable medley slow-roasted with fresh herbs and garlic, highlighting rustic Provençal flavors. This french-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium (about 1 lb) eggplant, medium (about 1 lb) zucchini, medium (about 1 lb) yellow squash 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.

Prep: 20 min Cook: 40 min Serves 4 French cuisine 140 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 375°F. Dice 1 medium eggplant into 1-inch cubes, 2 medium zucchini into 1/2-inch rounds, 2 medium yellow squash into 1/2-inch rounds, and chop 1 large red bell pepper and 1 large yellow bell pepper into 1-inch pieces. Quarter 4 medium ripe tomatoes.
  2. Step 2: In a large mixing bowl, combine the chopped vegetables with 4 tablespoons olive oil, 4 minced garlic cloves, 2 teaspoons fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until all vegetables are evenly coated.
  3. Step 3: Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper. Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and edges are lightly caramelized.
  4. Step 4: Remove the vegetables from the oven and gently fold in 1/4 cup chopped fresh basil leaves. Serve warm as a rustic side or over crusty bread for a light meal.

Equipment for this recipe

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Frequently asked questions

How long does French Herb-Infused Ratatouille with Roasted Vegetables take to make?

Total time is about 60 minutes (20 min prep + 40 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 French Herb-Infused Ratatouille with Roasted Vegetables?

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 medium (about 1 lb) eggplant from drying out.

Can I substitute ingredients in French Herb-Infused Ratatouille with Roasted Vegetables?

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 French Herb-Infused Ratatouille with Roasted Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

Is French Herb-Infused Ratatouille with Roasted Vegetables vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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