Oven-Baked Ratatouille with Garlic and Thyme

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A colorful baked vegetable medley featuring layers of zucchini, eggplant, and tomatoes infused with garlic and fresh thyme. This French-inspired vegetarian recipe, ready in about 60 minutes, pairs eggplant, sliced into 1/4-inch rounds, zucchini, sliced into 1/4-inch rounds, olive oil 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. 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) eggplant, sliced into 1/4-inch rounds
• 2 medium (about 1 lb) zucchini, sliced into 1/4-inch rounds
• 1 medium (about 1/2 lb) yellow squash, sliced into 1/4-inch rounds
• 3 medium roma tomatoes, sliced into 1/4-inch rounds
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup (optional) grated Parmesan cheese

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
2. Step 2: In a small bowl, combine 2 tbsp olive oil, 3 minced garlic cloves, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Arrange the sliced eggplant, zucchini, yellow squash, and roma tomatoes vertically in the baking dish, alternating and overlapping each slice tightly to form rows.
4. Step 4: Drizzle the garlic-thyme olive oil mixture evenly over the layered vegetables.
5. Step 5: Cover the dish with foil and bake for 30 minutes. Remove foil, sprinkle 1/4 cup grated Parmesan cheese over the top (if using), and bake uncovered for an additional 15 minutes until vegetables are tender and cheese is lightly browned.
6. Step 6: Let cool for 5 minutes before serving to allow the flavors to meld.