Omaha Garden Fresh Summer Vegetable Ratatouille

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

A vibrant medley of summer vegetables sautéed in olive oil and herbs, capturing the fresh bounty of garden produce in a classic French-inspired dish. This French-inspired vegetarian recipe, ready in about 40 minutes, pairs eggplant, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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. 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 (about 1 lb), diced into 1-inch cubes eggplant
• 2 medium, diced into 1-inch cubes zucchini
• 2 medium, diced into 1-inch cubes yellow squash
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 4 medium, diced tomatoes
• 4 tbsp olive oil
• 1 medium, finely chopped onion
• 4 cloves, minced garlic cloves
• 1/4 cup, chopped fresh basil
• 1 tbsp, chopped fresh thyme
• 1 1/2 tsp salt
• 1 tsp black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 4 minced garlic cloves, sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Add 1 medium diced eggplant, 2 diced zucchinis, and 2 diced yellow squashes to the skillet. Cook for 8-10 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Stir in 1 large diced red bell pepper, 1 large diced yellow bell pepper, and 4 diced tomatoes. Add 1 1/2 tsp salt and 1 tsp black pepper. Cook for another 10 minutes until all vegetables are tender and flavors meld.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh basil and 1 tbsp chopped fresh thyme. Drizzle remaining 2 tbsp olive oil over the ratatouille before serving warm or at room temperature.