Low-Temperature Roasted Mediterranean Vegetable Ratatouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Slow-roasted Mediterranean vegetables layered with herbs and garlic, bringing out deep, rich flavors in this classic French dish. This french-inspired low carb ready in about 125 minutes pairs large, chopped red bell pepper, thinly sliced garlic cloves, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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.

Ingredients

• 1 medium, sliced into 1/4-inch rounds eggplant
• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 large, chopped red bell pepper
• 3 medium, sliced into 1/4-inch rounds tomatoes
• 5, thinly sliced garlic cloves
• 1 tbsp fresh thyme
• 1/4 cup chopped fresh basil
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 300°F (150°C). In a large baking dish, arrange 1 medium sliced eggplant, 2 medium sliced zucchini, 1 medium sliced yellow squash, 1 large chopped red bell pepper, and 3 medium sliced tomatoes in an overlapping pattern.
2. Step 2: Drizzle 4 tbsp olive oil evenly over the vegetables, then sprinkle 5 thinly sliced garlic cloves, 1 tbsp fresh thyme, 1 tsp salt, and 1/2 tsp black pepper on top.
3. Step 3: Cover the dish tightly with aluminum foil and roast in the oven for 90 minutes, allowing the vegetables to slowly soften and flavors to meld.
4. Step 4: Remove foil, sprinkle 1/4 cup chopped fresh basil over the top, and roast uncovered for an additional 15 minutes until edges begin to caramelize.
5. Step 5: Let cool slightly before serving warm or at room temperature.