French-Style Herb Butter Ratatouille with Roasted Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

A vibrant medley of roasted summer vegetables tossed in a fragrant herb butter, capturing the essence of French rustic cooking. This french-inspired vegetarian (vegetarian) ready in about 45 minutes pairs medium, halved lengthwise Roma tomatoes, olive oil, unsalted butter 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 into 1-inch pieces red bell pepper
• 1 large, chopped into 1-inch pieces yellow bell pepper
• 4 medium, halved lengthwise Roma tomatoes
• 4 tbsp olive oil
• 3 tbsp unsalted butter
• 1 tbsp fresh thyme leaves
• 1/4 cup, chopped fresh basil
• 3 cloves, minced garlic cloves
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1 medium eggplant cubes, 2 medium zucchini slices, 1 large chopped red bell pepper, and 1 large chopped yellow bell pepper with 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper.
2. Step 2: Spread the vegetables evenly on a large rimmed baking sheet and roast for 25 minutes until tender and edges caramelize.
3. Step 3: On a separate baking sheet, arrange 4 halved Roma tomatoes cut side up, drizzle with 1 tbsp olive oil, sprinkle with a pinch of salt, and roast for 25 minutes until soft and slightly browned.
4. Step 4: While vegetables roast, melt 3 tbsp unsalted butter in a small pan over medium heat. Add 3 minced garlic cloves and 1 tbsp fresh thyme leaves, cooking for 1-2 minutes until fragrant but not browned.
5. Step 5: Remove roasted vegetables and tomatoes from oven, combine them in a large serving bowl, and pour the warm herb butter over them.
6. Step 6: Gently fold in 1/4 cup chopped fresh basil and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature.