Ratatouille with Herbes de Provence

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

A rustic medley of layered summer vegetables baked with aromatic Herbes de Provence. This French-inspired vegetarian recipe, ready in about 70 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 150 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 into 1/4-inch rounds eggplant
• 1 medium, sliced into 1/4-inch rounds zucchini
• 1 medium, sliced into 1/4-inch rounds yellow squash
• 1 medium, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow onion
• 1 cup, homemade or store-bought tomato sauce
• 3 tbsp olive oil
• 1 tbsp Herbes de Provence
• 2, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chiffonade fresh basil leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and 1 sliced yellow onion, sautéing for 5 minutes until translucent and fragrant.
2. Step 2: Spread 1 cup tomato sauce evenly over the bottom of a 9-inch round baking dish. Arrange alternating slices of 1 medium eggplant, 1 medium zucchini, 1 medium yellow squash, and 1 red bell pepper over the sauce in a circular pattern.
3. Step 3: Drizzle the layered vegetables with 2 tbsp olive oil, sprinkle 1 tbsp Herbes de Provence, 1 tsp salt, and 1/2 tsp black pepper evenly over top.
4. Step 4: Cover the dish with foil and bake for 35 minutes. Remove foil and bake an additional 15 minutes until vegetables are tender and slightly caramelized.
5. Step 5: Garnish with 1/4 cup chiffonade fresh basil leaves before serving this aromatic, layered ratatouille.