Oven-Roasted Ratatouille with Herbes de Provence

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A rustic oven-roasted vegetable medley bursting with summer flavors, enhanced by fragrant Herbes de Provence and olive oil. This French-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, zucchini, red bell pepper 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, cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 3 medium, diced tomatoes
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 4 tbsp olive oil
• 2 tsp Herbes de Provence
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh basil leaves

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Instructions

1. Step 1: Preheat oven to 400°F and line a large baking sheet with parchment paper.
2. Step 2: In a large bowl, combine 1 medium cubed eggplant, 2 medium sliced zucchini, 1 large diced red bell pepper, 1 large diced yellow bell pepper, 3 medium diced tomatoes, 1 medium diced yellow onion, and 4 minced garlic cloves.
3. Step 3: Drizzle 4 tbsp olive oil over the vegetables, then sprinkle 2 tsp Herbes de Provence, 1 tsp salt, and 1/2 tsp black pepper. Toss gently until all pieces are evenly coated.
4. Step 4: Spread vegetables in a single layer on the prepared baking sheet.
5. Step 5: Roast in the preheated oven for 35-40 minutes, stirring halfway through, until vegetables are tender and edges are lightly caramelized.
6. Step 6: Remove from oven and stir in 1/4 cup chopped fresh basil leaves. Serve warm as a side or light main dish.