Oven-Baked Ratatouille with Thyme and Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Colorful layers of zucchini, eggplant, and tomatoes baked slowly with fresh thyme and basil for a tender vegetable medley. This French-inspired vegetarian recipe, ready in about 60 minutes, pairs zucchini, eggplant, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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

• 2 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds eggplant
• 3 medium, sliced into 1/4-inch rounds tomatoes
• 4 tbsp olive oil
• 3, minced garlic cloves
• 1 tbsp, chopped fresh thyme
• 10 leaves, thinly sliced fresh basil leaves
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine 4 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Lightly grease a 9-inch round baking dish, then arrange alternating slices of 2 medium zucchini, 1 medium eggplant, and 3 medium tomatoes in an overlapping circular pattern.
3. Step 3: Drizzle the garlic-herb olive oil evenly over the layered vegetables.
4. Step 4: Cover the dish tightly with aluminum foil and bake in the preheated oven for 35 minutes until vegetables are tender.
5. Step 5: Remove foil, sprinkle 10 thinly sliced fresh basil leaves over the top, and bake uncovered for an additional 10 minutes to slightly caramelize the edges before serving warm.