Ratatouille with Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A vibrant vegetable medley roasted until caramelized, simmered in a tomato-thyme sauce for a rustic, satisfying side dish. This french-inspired vegetarian ready in about 60 minutes pairs diced zucchini, diced eggplant, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 2, diced zucchini
• 2, diced eggplant
• 1, diced red bell pepper
• 1, diced onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F (190°C). In large bowl, toss together 2 diced zucchini, 2 diced eggplants, 1 diced red bell pepper, and 1 diced onion with 2 tbsp olive oil, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
2. Step 2: Spread vegetables in single layer on large baking sheet. Roast 30 minutes, stirring once halfway through, until tender and lightly browned at edges.
3. Step 3: In medium saucepan, combine 1 cup diced tomatoes, 3 cloves minced garlic, and 1/2 tsp salt. Simmer over medium heat 10 minutes until tomatoes break down into sauce.
4. Step 4: Stir tomato sauce into roasted vegetables, cover baking sheet with foil, and return to oven 15 minutes to meld flavors. Discard any excess liquid before serving.