Herb Garden Ratatouille

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A classic French vegetable stew made with garden-fresh zucchini, eggplant, and basil, slow-cooked to perfection. This French-inspired vegetarian recipe, ready in about 60 minutes, pairs Zucchini (sliced), Eggplant (sliced), Yellow squash (sliced) 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

• 2 medium Zucchini (sliced)
• 1 medium Eggplant (sliced)
• 1 medium Yellow squash (sliced)
• 1/2 cup Red bell pepper (diced)
• 1/2 cup Yellow onion (diced)
• 3 cloves Garlic (minced)
• 1/4 cup Fresh basil
• 4 tbsp Olive oil
• 1/2 cup Diced tomatoes
• 1 tsp Dried oregano
• 1 tsp Salt
• 1/2 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sauté onion, garlic, and bell pepper for 3 minutes until softened. Add eggplant and zucchini; cook for 5 minutes until slightly browned.
2. Step 2: Stir in diced tomatoes, oregano, salt, and pepper. Cook for 2 minutes until tomatoes begin to break down. Add sliced yellow squash and top with fresh basil.
3. Step 3: Cover skillet with a lid and transfer to a preheated 375°F (190°C) oven. Bake for 25-30 minutes until vegetables are tender and sauce has thickened.
4. Step 4: Remove lid and cook uncovered for 5 more minutes to evaporate excess liquid. Let rest for 10 minutes before serving to allow flavors to meld.