French Herb-Roasted Vegetable Ratatouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

An elegantly simple French vegetable dish roasting zucchini, eggplant, and bell peppers with aromatic herbs to bring out their natural sweetness. This french-inspired vegetarian (vegetarian, gluten free) ready in about 50 minutes pairs minced garlic cloves, leaves fresh thyme, chopped fresh rosemary 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

• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, diced into 1-inch cubes eggplant
• 1 large, chopped into 1-inch pieces red bell pepper
• 1 large, chopped into 1-inch pieces yellow bell pepper
• 1 medium, sliced into thin wedges red onion
• 4, minced garlic cloves
• 2 tsp leaves fresh thyme
• 1 tsp chopped fresh rosemary
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 2 medium sliced zucchini, 1 medium diced eggplant, 1 large chopped red bell pepper, 1 large chopped yellow bell pepper, 1 medium sliced red onion, and 4 minced garlic cloves.
2. Step 2: Add 3 tbsp olive oil, 2 tsp fresh thyme leaves, 1 tsp chopped fresh rosemary, 1 tsp salt, and 1/2 tsp black pepper to the vegetables. Toss thoroughly to coat everything evenly.
3. Step 3: Spread the vegetables on a large baking sheet in a single layer. Roast for 30-35 minutes, stirring halfway through, until vegetables are tender and edges begin to caramelize.
4. Step 4: Remove from oven and drizzle 1 tbsp balsamic vinegar over the vegetables. Toss gently and serve warm as a side or light main dish.