French-Style Ratatouille with Roasted Vegetables and Thyme

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-14 · Updated 2026-07-14

A colorful medley of roasted summer vegetables infused with thyme and garlic, showcasing classic French rustic flavors. This french-inspired vegetarian ready in about 50 minutes pairs medium, chopped 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 140 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 (1 lb), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 1 large, diced into 1-inch pieces red bell pepper
• 1 large, diced into 1-inch pieces yellow bell pepper
• 4 medium, chopped tomatoes
• 5 tbsp olive oil
• 4 minced garlic cloves
• 2 tbsp fresh thyme leaves
• 2 tsp salt
• 1 tsp black pepper
• 1/4 cup chopped for garnish fresh basil leaves

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 lb diced eggplant, 2 diced zucchini, 1 diced red bell pepper, 1 diced yellow bell pepper, and 4 chopped tomatoes.
2. Step 2: Add 5 tbsp olive oil, 4 minced garlic cloves, 2 tbsp fresh thyme leaves, 2 tsp salt, and 1 tsp black pepper. Toss thoroughly to coat all vegetables.
3. Step 3: Spread vegetables evenly on a large rimmed baking sheet and roast for 30-35 minutes, stirring halfway through, until tender and caramelized at edges.
4. Step 4: Remove from oven and transfer to a serving dish. Garnish with 1/4 cup chopped fresh basil leaves before serving warm or at room temperature.