French-Inspired Game Day Ratatouille with Roasted Vegetables

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

A rustic ratatouille featuring roasted summer vegetables layered with tomato and herb sauce, perfect for a flavorful game day side or main dish. This French-inspired game-day recipe (vegetarian), ready in about 70 minutes, pairs eggplant, sliced into 1/4-inch rounds, zucchini, sliced into 1/4-inch rounds, red bell pepper, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 eggplant, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 medium yellow squash, sliced into 1/4-inch rounds
• 1 large red bell pepper, thinly sliced
• 2 cups tomato sauce
• 4 tbsp olive oil
• 4 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1/3 cup grated Parmesan cheese

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Instructions

1. Step 1: Preheat oven to 400°F. Arrange 1 medium sliced eggplant, 2 medium sliced zucchini, 1 medium sliced yellow squash, and 1 large thinly sliced red bell pepper on a baking sheet. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper. Roast for 20 minutes until vegetables begin to soften and edges brown.
2. Step 2: While vegetables roast, heat 2 tbsp olive oil in a saucepan over medium heat. Add 4 minced garlic cloves and 1 tbsp fresh thyme leaves. Sauté for 1-2 minutes until fragrant but not browned.
3. Step 3: Pour 2 cups tomato sauce into the pan with garlic and thyme. Simmer gently for 10 minutes until sauce thickens slightly.
4. Step 4: Spread a thin layer of the tomato sauce into the bottom of a 9-inch round baking dish. Layer the roasted vegetables on top, alternating slices vertically to create a pattern.
5. Step 5: Pour the remaining tomato sauce evenly over the arranged vegetables. Sprinkle 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh basil evenly on top.
6. Step 6: Cover the dish with foil and bake at 375°F for 30 minutes. Remove foil, sprinkle 1/3 cup grated Parmesan cheese on top, and bake uncovered for an additional 10 minutes until cheese is golden and bubbly.
7. Step 7: Let cool for 5 minutes before serving as a hearty game day side or vegetarian main.