Herb-Infused Ratatouille with Roasted Vegetables

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A classic French vegetable medley slow-roasted with fresh herbs and garlic, highlighting rustic Provençal flavors. This French-inspired vegetarian recipe, ready in about 60 minutes, pairs eggplant, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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) eggplant
• 2 medium (about 1 lb) zucchini
• 2 medium (about 1 lb) yellow squash
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 medium ripe tomatoes
• 4 tbsp olive oil
• 4 minced garlic cloves
• 2 tsp fresh thyme leaves
• 1 tsp chopped fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil leaves

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F. Dice 1 medium eggplant into 1-inch cubes, 2 medium zucchini into 1/2-inch rounds, 2 medium yellow squash into 1/2-inch rounds, and chop 1 large red bell pepper and 1 large yellow bell pepper into 1-inch pieces. Quarter 4 medium ripe tomatoes.
2. Step 2: In a large mixing bowl, combine the chopped vegetables with 4 tablespoons olive oil, 4 minced garlic cloves, 2 teaspoons fresh thyme leaves, 1 teaspoon chopped fresh rosemary, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Toss until all vegetables are evenly coated.
3. Step 3: Spread the vegetable mixture evenly on a large baking sheet lined with parchment paper. Roast for 35-40 minutes, stirring halfway through, until the vegetables are tender and edges are lightly caramelized.
4. Step 4: Remove the vegetables from the oven and gently fold in 1/4 cup chopped fresh basil leaves. Serve warm as a rustic side or over crusty bread for a light meal.