Slow-Roasted Ratatouille with Herbs

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Layered summer vegetables roasted low and slow with garlic and fresh herbs, creating a deeply savory vegetable medley. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 70 minutes, pairs zucchini, eggplant, yellow bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, sliced 1/4-inch thick zucchini
• 1 medium, sliced 1/4-inch thick eggplant
• 2, sliced 1/4-inch thick yellow bell peppers
• 1 medium, sliced 1/4-inch thick red onion
• 4, minced garlic cloves
• 2 tsp, chopped fresh thyme
• 1 tsp, chopped fresh rosemary
• 3 tbsp olive oil

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Instructions

1. Step 1: Preheat oven to 375°F (190°C). In a large bowl, toss zucchini, eggplant, bell peppers, and red onion with 2 tbsp olive oil, minced garlic, thyme, and rosemary until evenly coated.