Provençal Ratatouille with Sun-Dried Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

A vibrant, herb-infused vegetable medley featuring eggplant, zucchini, and tomatoes, slow-roasted to perfection for a true taste of Provence. This mediterranean-inspired vegetarian (mediterranean) ready in about 105 minutes pairs eggplant, zucchini, yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 1/2-inch rounds eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 2 medium, sliced into 1/2-inch rounds yellow squash
• 1, diced red bell pepper
• 1 large, thinly sliced onion
• 4, minced garlic cloves
• 3 tbsp olive oil
• 14.5 oz diced tomatoes
• 1/4 cup, drained sun-dried tomatoes in oil
• 2 tbsp chopped fresh thyme
• 1/4 cup chopped fresh basil
• 1 tsp salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Arrange 2 sliced eggplant rounds, 2 sliced zucchini rounds, and 2 sliced yellow squash rounds in a single layer on a parchment-lined baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt, and roast for 20 minutes until tender and slightly golden.
2. Step 2: In a large skillet over medium heat, heat 1 tbsp olive oil. Add 1 diced red bell pepper and 1 thinly sliced onion; cook for 8 minutes until softened. Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Add 14.5 oz diced tomatoes, 1/4 cup drained sun-dried tomatoes, 2 tbsp chopped thyme, 1/4 cup chopped basil, 1 tsp salt, and 1/2 tsp black pepper to the skillet. Simmer for 10 minutes until tomatoes break down slightly and flavors meld. Stir in the roasted vegetables and cook for 5 more minutes until heated through.
4. Step 4: Transfer to a baking dish, cover with foil, and bake at 375°F (190°C) for 25 minutes to let flavors deepen. Uncover and bake for 10 more minutes until the top is slightly caramelized. Serve warm as a side or main dish.