Oven-Roasted Ratatouille with Herbes de Provence
A vibrant vegetable medley of zucchini, eggplant, and bell peppers oven-roasted with fragrant Herbes de Provence and garlic for a rustic vegetarian main or side. This mediterranean-inspired vegetarian (mediterranean, vegetarian) ready in about 50 minutes pairs medium, cut into 1-inch cubes eggplant, minced garlic cloves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 160 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, chopped into 1-inch pieces red bell pepper
- 1 large, chopped into 1-inch pieces yellow bell pepper
- 1 medium, sliced into thin wedges yellow onion
- 4, minced garlic cloves
- 3 tbsp olive oil
- 2 tsp Herbes de Provence
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped for garnish fresh basil leaves
Instructions
- Step 1: Preheat oven to 400°F. In a large mixing bowl, combine 1 medium diced eggplant, 2 medium sliced zucchini, 1 chopped red bell pepper, 1 chopped yellow bell pepper, 1 medium sliced yellow onion, and 4 minced garlic cloves.
- Step 2: Drizzle 3 tbsp olive oil over the vegetables, sprinkle with 2 tsp Herbes de Provence, 1 tsp salt, and 1/2 tsp black pepper. Toss thoroughly to coat all pieces evenly.
- Step 3: Spread the vegetable mixture on a large rimmed baking sheet in a single layer to ensure even roasting.
- Step 4: Roast in the oven for 30-35 minutes, stirring once halfway through, until vegetables are tender and edges are caramelized.
- Step 5: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the ratatouille before serving warm.
Frequently asked questions
How long does Oven-Roasted Ratatouille with Herbes de Provence take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Ratatouille with Herbes de Provence?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep minced garlic cloves from drying out.
Can I substitute ingredients in Oven-Roasted Ratatouille with Herbes de Provence?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Ratatouille with Herbes de Provence for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Oven-Roasted Ratatouille with Herbes de Provence vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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