Oven-Roasted Ratatouille with Balsamic Glaze

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Colorful layers of zucchini, eggplant, and bell peppers roasted with herbs and finished with a tangy balsamic reduction. This French-inspired vegetarian recipe, ready in about 45 minutes, pairs zucchini, thinly sliced, eggplant, thinly sliced, red bell pepper, thinly sliced 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

• 1 medium zucchini, thinly sliced
• 1 medium eggplant, thinly sliced
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup balsamic vinegar
• 1 tbsp honey
• 2 tbsp fresh basil leaves, chopped

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, toss 1 medium sliced zucchini, 1 medium sliced eggplant, 1 large sliced red bell pepper, and 1 large sliced yellow bell pepper with 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Arrange the vegetables in a single layer on a large rimmed baking sheet and roast for 25-30 minutes until tender and edges begin to caramelize.
3. Step 3: While vegetables roast, combine 1/4 cup balsamic vinegar and 1 tbsp honey in a small saucepan. Bring to a simmer over medium heat and reduce for 5-7 minutes until syrupy and thickened.
4. Step 4: Drizzle the balsamic glaze over the roasted vegetables and sprinkle with 2 tbsp chopped fresh basil before serving warm or at room temperature.