Oven-Baked Ratatouille with Roasted Tomatoes and Zucchini

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

A vibrant, layered vegetable bake of zucchini, eggplant, and tomatoes, slow-roasted in the oven with herbs and garlic for deep flavor. This French-inspired vegetarian recipe, ready in about 70 minutes, pairs eggplant, zucchini, roma tomatoes 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. 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, sliced into 1/4-inch rounds eggplant
• 2 medium, sliced into 1/4-inch rounds zucchini
• 4 medium, sliced into 1/4-inch rounds roma tomatoes
• 1 small, finely chopped yellow onion
• 4, minced garlic cloves
• 4 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1/4 cup, chopped fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp tomato paste

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet over medium heat, warm 2 tbsp olive oil and sauté 1 small finely chopped yellow onion and 4 minced garlic cloves for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 2 tbsp tomato paste, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Cook for 2 minutes until tomato paste darkens slightly.
3. Step 3: Spread the onion-tomato mixture evenly in the bottom of a 9x13-inch baking dish.
4. Step 4: Arrange alternating slices of 1 medium eggplant, 2 medium zucchini, and 4 roma tomatoes standing upright in rows on top of the tomato base.
5. Step 5: Drizzle the remaining 2 tbsp olive oil over the arranged vegetables and season lightly with additional salt and pepper.
6. Step 6: Cover dish loosely with foil and bake for 35 minutes. Remove foil and bake an additional 15 minutes until vegetables are tender and edges begin to caramelize.
7. Step 7: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the top before serving.