Ratatouille Provencal with Roasted Vegetables and Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A colorful medley of roasted zucchini, eggplant, peppers, and tomatoes simmered gently with garlic and herbs for a classic vegetable stew. This french-inspired vegetarian ready in about 60 minutes pairs large, diced red bell pepper, large, diced yellow bell pepper, large, chopped roma tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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, diced into 1/2-inch cubes zucchini
• 1 medium, diced into 1/2-inch cubes eggplant
• 1 large, diced red bell pepper
• 1 large, diced yellow bell pepper
• 4 large, chopped roma tomatoes
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 4 tbsp olive oil
• 2 sprigs fresh thyme
• 1/4 cup, chopped fresh basil leaves
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 diced medium zucchinis, 1 diced medium eggplant, 1 diced large red bell pepper, and 1 diced large yellow bell pepper with 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 4 minced garlic cloves and 4 chopped roma tomatoes to the skillet. Cook for 10 minutes, stirring occasionally, until tomatoes break down and form a sauce.
4. Step 4: Stir roasted vegetables into the skillet with tomato sauce. Add 2 sprigs fresh thyme and 1 tbsp balsamic vinegar. Simmer for 10 minutes on low heat to let flavors meld.
5. Step 5: Remove thyme sprigs and stir in 1/4 cup chopped fresh basil and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper to taste before serving warm.