Skillet Roasted Ratatouille with Fresh Herbs

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Layered zucchini, eggplant, and bell peppers roasted in a skillet with tomato sauce and fresh herbs for a rustic vegetable medley. This French-inspired vegetarian recipe, ready in about 50 minutes, pairs zucchini, eggplant, red bell pepper 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 zucchini
• 1 small, sliced into 1/4-inch rounds eggplant
• 1 medium, sliced into 1/4-inch strips red bell pepper
• 1 medium, sliced into 1/4-inch strips yellow bell pepper
• 3 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 cup crushed canned tomatoes
• 6 leaves, torn fresh basil leaves
• 1 tsp leaves fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

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. Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat until shimmering, about 2 minutes.
2. Step 2: Add 3 minced garlic cloves to the skillet, sauté for 1 minute until fragrant but not browned.
3. Step 3: Pour in 1 cup crushed canned tomatoes, 1 tsp salt, and 1/2 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly.
4. Step 4: Arrange 1 medium sliced zucchini rounds, 1 small sliced eggplant rounds, 1 medium red bell pepper sliced strips, and 1 medium yellow bell pepper sliced strips in overlapping layers over the tomato sauce in a circular pattern.
5. Step 5: Drizzle remaining 1 tbsp olive oil over the vegetables and sprinkle with 6 torn fresh basil leaves and 1 tsp fresh thyme leaves.
6. Step 6: Transfer skillet to the oven and roast for 25-30 minutes until vegetables are tender and edges begin to brown.
7. Step 7: Remove from oven and let rest 5 minutes before serving warm.