Oven-Baked Ratatouille with Fresh Herbs and Garlic

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

Colorful layers of zucchini, eggplant, and tomatoes baked with aromatic herbs and garlic to tender perfection. This French-inspired vegetarian recipe, ready in about 65 minutes, pairs olive oil, eggplant, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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

• 3 tbsp olive oil
• 1 medium (1 lb), sliced into 1/4-inch rounds eggplant
• 2 medium (1 lb), sliced into 1/4-inch rounds zucchini
• 4 medium, sliced into 1/4-inch rounds roma tomatoes
• 1 small, thinly sliced yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp fresh thyme leaves
• 1/4 cup chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 375°F and lightly grease a 9-inch round baking dish with 1 tbsp olive oil.
2. Step 2: In a skillet over medium heat, warm 2 tbsp olive oil and add 1 small thinly sliced yellow onion and 4 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
3. Step 3: Spread the onion and garlic mixture evenly on the bottom of the baking dish.
4. Step 4: Arrange alternating slices of 1 medium eggplant, 2 medium zucchini, and 4 roma tomatoes in overlapping concentric circles on top of the onion layer.
5. Step 5: Sprinkle 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper evenly over the vegetables.
6. Step 6: Cover the dish with foil and bake for 40 minutes until vegetables are tender.
7. Step 7: Remove foil, drizzle 1 tbsp olive oil over the top, and bake uncovered for another 10 minutes until edges are slightly caramelized.
8. Step 8: Garnish with 1/4 cup chopped fresh basil leaves before serving warm as a side or main dish.