Low-Heat Oven-Roasted Mediterranean Vegetable Ratatouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful medley of eggplant, zucchini, and bell peppers slow-roasted at low heat for tender, caramelized ratatouille bursting with herb flavors. This mediterranean-inspired low carb (mediterranean) ready in about 105 minutes pairs medium, cut into 1-inch cubes eggplant, medium, cut into 1-inch cubes zucchini, large, diced red 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 90 min Serves 6 Mediterranean cuisine 120 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. In a large mixing bowl, combine 1 medium cubed eggplant, 2 medium cubed zucchinis, 1 large diced red bell pepper, 1 large diced yellow bell pepper, 1 medium sliced yellow onion, and 4 minced garlic cloves.
  2. Step 2: Add 1/4 cup olive oil, 2 tbsp tomato paste, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the vegetables. Toss thoroughly to coat everything evenly.
  3. Step 3: Spread the vegetable mixture in an even layer on a large rimmed baking sheet. Roast in the preheated oven for 1 hour 30 minutes, stirring every 30 minutes, until vegetables are tender and caramelized at the edges.
  4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh basil on top. Serve warm as a side dish or over rice or crusty bread.

Frequently asked questions

How long does Low-Heat Oven-Roasted Mediterranean Vegetable Ratatouille take to make?

Total time is about 105 minutes (15 min prep + 90 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 Low-Heat Oven-Roasted Mediterranean Vegetable 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 large, diced red bell pepper from drying out.

Can I substitute ingredients in Low-Heat Oven-Roasted Mediterranean Vegetable 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 Low-Heat Oven-Roasted Mediterranean Vegetable 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.

What goes well with Low-Heat Oven-Roasted Mediterranean Vegetable Ratatouille?

Mediterranean low carb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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