French-Style Baked Ratatouille with Herbs de Provence

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-29 · Updated 2026-07-29

A rustic vegetable casserole combining zucchini, eggplant, and tomatoes layered and baked with fragrant Herbs de Provence for an elegant, comforting dish. This French-inspired vegetarian recipe, ready in about 70 minutes, pairs eggplant, sliced into 1/4-inch rounds, zucchini, sliced into 1/4-inch rounds, tomatoes, sliced into 1/4-inch rounds 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 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
• 3 medium tomatoes, sliced into 1/4-inch rounds
• 4 tbsp olive oil
• 3 garlic cloves, minced
• 1 small onion, finely chopped
• 2 tsp Herbs de Provence
• 1 tsp salt
• 1/2 tsp black pepper
• 3 fresh thyme sprigs
• 1/4 cup (optional) grated Parmesan cheese

Instructions

1. Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat and sauté 1 small finely chopped onion and 3 minced garlic cloves for 5 minutes until translucent and fragrant.
2. Step 2: Spread the sautéed onion and garlic evenly over the bottom of a 9-inch round baking dish. Arrange alternating slices of 1 medium eggplant, 2 medium zucchini, 1 medium yellow squash, and 3 medium tomatoes upright in concentric circles on top.
3. Step 3: Drizzle the remaining 2 tbsp olive oil over the arranged vegetables. Sprinkle 2 tsp Herbs de Provence, 1 tsp salt, 1/2 tsp black pepper, and place 3 fresh thyme sprigs on top.
4. Step 4: Cover the dish with foil and bake for 40 minutes. Remove foil, sprinkle 1/4 cup grated Parmesan cheese if using, and bake uncovered for another 15 minutes until vegetables are tender and edges are slightly caramelized.
5. Step 5: Let rest for 10 minutes before serving warm as a side or light main dish.