French-Inspired Ratatouille with Roasted Vegetables

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A vibrant medley of roasted eggplant, zucchini, peppers, and tomatoes simmered in a fragrant Provencal sauce. This French-inspired vegetarian recipe, ready in about 55 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 180 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.

Ingredients

• 1 medium (about 1 lb), cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, chopped red bell pepper
• 1 large, chopped yellow bell pepper
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 4 tbsp olive oil
• 1 (14 oz) can canned diced tomatoes
• 1 tsp leaves fresh thyme
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. On a large baking sheet, toss 1 medium eggplant cubes, 2 medium sliced zucchini, 1 large chopped red bell pepper, and 1 large chopped yellow bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast for 25 minutes until edges are golden and vegetables are tender.
2. Step 2: While vegetables roast, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft. Add 4 minced garlic cloves and cook 1 minute until fragrant.
3. Step 3: Stir in 1 (14 oz) can diced tomatoes, 1 tsp fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 10 minutes until sauce thickens slightly.
4. Step 4: Add roasted vegetables to the tomato sauce and stir in 1 tbsp red wine vinegar and 1/4 cup chopped fresh basil. Cook together for 5 minutes to blend flavors, then serve warm.