Italian Oven-Roasted Ratatouille with Fresh Basil

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

An Italian-inspired oven-roasted ratatouille featuring tender zucchini, eggplant, bell peppers, and tomatoes infused with garlic and fresh basil. This French-inspired street-food recipe (mediterranean), ready in about 50 minutes, pairs zucchini, eggplant, red bell pepper 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

• 1 medium, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1/2-inch cubes eggplant
• 1 medium, chopped into 1-inch pieces red bell pepper
• 1 medium, chopped into 1-inch pieces yellow bell pepper
• 3 medium, quartered Roma tomatoes
• 4 tbsp olive oil
• 4 minced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh basil leaves
• 1 tbsp balsamic vinegar

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Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, toss 1 medium sliced zucchini, 1 medium cubed eggplant, 1 chopped red bell pepper, 1 chopped yellow bell pepper, and 3 quartered Roma tomatoes with 4 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables evenly on a large baking sheet in a single layer. Roast in the oven for 30 minutes, stirring halfway through until vegetables are tender and edges begin to caramelize.
3. Step 3: Remove from oven and drizzle 1 tbsp balsamic vinegar over the vegetables. Toss gently and sprinkle 1/4 cup chopped fresh basil leaves on top.
4. Step 4: Serve warm as a side dish or over cooked polenta or crusty bread for a satisfying vegetarian meal.