French-Style Ratatouille with Roasted Vegetables and Herbs

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

A rustic French ratatouille featuring roasted zucchini, eggplant, and bell peppers simmered in a rich tomato-herb sauce. This french-inspired vegetarian ready in about 55 minutes pairs eggplant, diced into 1-inch cubes, zucchini, diced into 1-inch cubes, onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, diced into 1-inch cubes
• 2 medium zucchini, diced into 1-inch cubes
• 1 large yellow bell pepper, diced into 1-inch pieces
• 1 large red bell pepper, diced into 1-inch pieces
• 1 large onion, chopped
• 4 cloves garlic cloves, minced
• 4 tbsp olive oil
• 1 1/2 cups canned crushed tomatoes
• 1 tbsp fresh thyme leaves
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 medium diced eggplant, 2 medium diced zucchini, 1 large diced yellow bell pepper, and 1 large diced red bell pepper with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Spread in a single layer and roast for 25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add 1 large chopped onion and 4 minced garlic cloves; sauté for 5 minutes until translucent and fragrant.
3. Step 3: Stir in 1 1/2 cups canned crushed tomatoes, 1 tbsp fresh thyme leaves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 10 minutes until sauce thickens slightly.
4. Step 4: Add the roasted vegetables to the tomato sauce and stir in 1/4 cup chopped fresh basil leaves. Cook together for 5 minutes to allow flavors to meld.
5. Step 5: Adjust seasoning if needed and serve warm as a side dish or over crusty bread.