Italian Roasted Summer Vegetable Ratatouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A vibrant medley of roasted zucchini, eggplant, and bell peppers simmered in a fragrant tomato sauce, embodying the essence of summer Mediterranean cooking. This italian-inspired vegetarian (mediterranean) ready in about 50 minutes pairs zucchini, diced into 1-inch pieces, eggplant, diced into 1-inch pieces, red bell pepper, diced 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 zucchini, diced into 1-inch pieces
• 1 medium eggplant, diced into 1-inch pieces
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 4 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, minced
• 14 oz canned crushed tomatoes
• 1/4 cup fresh basil leaves, chopped
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium diced zucchini, 1 medium diced eggplant, 1 large diced red bell pepper, and 1 large diced yellow bell pepper with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet in a single layer.
2. Step 2: Roast the vegetables for 20 minutes, stirring halfway through until tender and edges begin to caramelize.
3. Step 3: While vegetables roast, heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add 1 medium chopped yellow onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
4. Step 4: Add 14 ounces canned crushed tomatoes, 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Simmer sauce for 10 minutes until thickened.
5. Step 5: Stir the roasted vegetables into the tomato sauce along with 1/4 cup chopped fresh basil. Simmer together for 5 minutes to blend flavors. Serve warm or at room temperature.