Herb-Infused Ratatouille
A classic French vegetable stew featuring eggplant, zucchini, and bell pepper roasted with fresh herbs for a comforting side dish. This french-inspired vegetarian ready in about 50 minutes pairs eggplant, zucchini, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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, diced eggplant
- 2 medium, diced zucchini
- 1 red, diced bell pepper
- 1 yellow, diced onion
- 4 cloves, minced garlic
- 3 tbsp olive oil
- 1/2 cup, chopped basil
- 1/4 cup, chopped thyme
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, toss 1/2-inch diced eggplant, 2 diced zucchini, 1 diced red bell pepper, and 1 diced yellow onion with 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Spread the vegetable mixture in a single layer on a baking sheet. Roast for 25 minutes, stirring once halfway through, until the vegetables are tender and slightly golden.
- Step 3: Remove from oven and stir in 1/2 cup chopped basil and 1/4 cup chopped thyme. Return to oven for 5 more minutes to warm the herbs.
Frequently asked questions
How long does Herb-Infused Ratatouille take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Herb-Infused Ratatouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep eggplant from drying out.
Can I substitute ingredients in Herb-Infused Ratatouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Herb-Infused Ratatouille for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Herb-Infused Ratatouille vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
