French Herb-Roasted Ratatouille Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rustic oven-roasted vegetable dish featuring eggplant, zucchini, and bell peppers seasoned with fragrant herbs and garlic, perfect as a side or light main. This french-inspired vegetarian (gluten free) ready in about 50 minutes pairs medium, cut into 1-inch cubes zucchini, medium, cut into wedges red onion, thinly sliced garlic cloves 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), cut into 1-inch cubes eggplant
• 2 medium, cut into 1-inch cubes zucchini
• 1 large, chopped into 1-inch pieces red bell pepper
• 1 large, chopped into 1-inch pieces yellow bell pepper
• 1 medium, cut into wedges red onion
• 4, thinly sliced garlic cloves
• 4 tbsp olive oil
• 2 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F (220°C). In a large mixing bowl, combine 1 medium cubed eggplant, 2 medium cubed zucchini, 1 large chopped red bell pepper, 1 large chopped yellow bell pepper, 1 medium wedged red onion, and 4 thinly sliced garlic cloves.
2. Step 2: Drizzle 4 tbsp olive oil over the vegetables, then sprinkle 2 tsp chopped fresh thyme, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper. Toss gently to coat all pieces evenly.
3. Step 3: Spread the vegetable mixture in a single layer on a large rimmed baking sheet. Roast in the preheated oven for 30-35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at the edges.
4. Step 4: Remove from oven and serve warm as a colorful side dish or over crusty bread for a light vegetarian main.