Ratatouille

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A classic French vegetable medley of eggplant, zucchini, tomatoes, and bell peppers, baked until tender and fragrant. This french-inspired vegetarian ready in about 75 minutes pairs medium, diced tomatoes, diced red bell pepper, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 1 medium, diced into 1/2-inch cubes eggplant
• 1 medium, diced into 1/2-inch cubes zucchini
• 2 medium, diced tomatoes
• 1, diced red bell pepper
• 1, diced yellow onion
• 3 cloves, minced garlic
• 3 tablespoons olive oil
• 1 tablespoon, chopped fresh thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup, chopped fresh basil

Instructions

1. Step 1: Preheat oven to 375°F. Toss 1 medium diced eggplant, 1 medium diced zucchini, 2 diced tomatoes, 1 diced red bell pepper, 1 diced yellow onion, 3 minced garlic cloves, 3 tablespoons olive oil, 1 tablespoon chopped fresh thyme, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until evenly coated.
2. Step 2: Transfer mixture to a greased 9x13-inch baking dish and spread into an even layer. Cover with foil and bake for 30 minutes.
3. Step 3: Remove foil and bake uncovered for 20-25 minutes, until vegetables are tender and edges are golden. Sprinkle with 1/4 cup chopped fresh basil before serving.