Italian Oven-Roasted Ratatouille with Basil and Parmesan

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A colorful and hearty oven-roasted ratatouille showcasing tender zucchini, eggplant, and tomatoes enriched with fresh basil and finished with a sprinkle of Parmesan cheese. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes pairs chopped red bell pepper, small, thinly sliced yellow onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds eggplant
• 3 large, sliced into 1/4-inch rounds roma tomatoes
• 1, chopped red bell pepper
• 1 small, thinly sliced yellow onion
• 3 cloves, minced garlic cloves
• 4 tbsp olive oil
• 1/4 cup, chopped fresh basil leaves
• 1/3 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat the oven to 375°F. In a mixing bowl, toss 2 sliced medium zucchinis, 1 sliced medium eggplant, 3 sliced roma tomatoes, 1 chopped red bell pepper, 1 thinly sliced small yellow onion, and 3 minced garlic cloves together with 4 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until well coated.
2. Step 2: Arrange the vegetables in an even layer on a large baking sheet lined with parchment paper, spreading them out to roast evenly.
3. Step 3: Roast in the oven for 30-35 minutes until the vegetables are tender and lightly caramelized at the edges.
4. Step 4: Remove from the oven and immediately sprinkle 1/4 cup chopped fresh basil and 1/3 cup grated Parmesan cheese over the warm vegetables. Toss gently to combine and melt the cheese slightly before serving.