Provençal Ratatouille

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A sun-drenched French vegetable medley layered with herbs and tomatoes, cooked slowly to meld flavors while maintaining each vegetable's distinct texture. This mediterranean-inspired vegetarian ready in about 75 minutes pairs medium, sliced 1/4-inch thick eggplant, medium, sliced 1/4-inch thick zucchini, diced red bell pepper 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

• 1 medium, sliced 1/4-inch thick eggplant
• 1 medium, sliced 1/4-inch thick zucchini
• 1 medium, sliced 1/4-inch thick yellow squash
• 1, diced red bell pepper
• 2 medium, diced tomatoes
• 1 small, diced onion
• 2 cloves minced garlic
• 1 tbsp chopped fresh thyme
• 3 tbsp olive oil
• 1/2 tsp salt

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Toss 1 medium sliced eggplant, 1 medium sliced zucchini, and 1 medium sliced yellow squash with 2 tbsp olive oil and 1/4 tsp salt, spreading in a single layer on a parchment-lined baking sheet; roast for 20 minutes until tender but still holding shape.
2. Step 2: Heat 1 tbsp olive oil in a large oven-safe skillet over medium heat, add 1 small diced onion and 2 cloves minced garlic, cooking for 5 minutes until translucent, then add 1 diced red bell pepper and cook for 3 more minutes until softened.
3. Step 3: Stir in 2 diced medium tomatoes and 1 tbsp chopped fresh thyme, cooking for 8 minutes until tomatoes break down and mixture thickens slightly.
4. Step 4: Layer the roasted vegetables in a 9x13-inch baking dish, starting with eggplant, then zucchini, then yellow squash, followed by the tomato-pepper mixture, pressing gently to compact.
5. Step 5: Cover with foil and bake at 375°F (190°C) for 30 minutes until heated through and flavors meld; remove foil and bake 10 more minutes until edges are golden, ensuring the vegetables are tender but not mushy.