French-Style Ratatouille with Roasted Eggplant and Zucchini

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A colorful and healthy vegetable medley slow-roasted to bring out deep, rich flavors with fragrant herbs and garlic. This french-inspired vegetarian (gluten free) ready in about 50 minutes pairs medium, diced tomatoes, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, cut into 1-inch pieces red bell pepper
• 1 large, cut into 1-inch pieces yellow bell pepper
• 3 medium, diced tomatoes
• 4 tbsp olive oil
• 4, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 1/4 cup, chopped fresh basil
• 1 1/2 tsp salt
• 1 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, toss 1 medium cubed eggplant and 2 medium sliced zucchinis with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a large baking sheet in a single layer.
2. Step 2: Roast the eggplant and zucchini for 20 minutes until tender and lightly browned, stirring once halfway through.
3. Step 3: In the same bowl, toss 1 large red bell pepper and 1 large yellow bell pepper cut into 1-inch pieces with 2 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Add the bell peppers and 3 diced tomatoes to the baking sheet with eggplant and zucchini. Sprinkle 4 minced garlic cloves and 1 tbsp fresh chopped thyme evenly over the vegetables.
5. Step 5: Roast everything together for another 15 minutes until vegetables are soft and caramelized at the edges.
6. Step 6: Remove from oven, fold in 1/4 cup chopped fresh basil, and adjust seasoning with additional salt and pepper if needed. Serve warm as a side or main vegetarian dish.