Spring Garden Ratatouille with Herbed Goat Cheese

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, oven-baked vegetable medley featuring eggplant, zucchini, and bell peppers with creamy goat cheese. This French-inspired vegetarian recipe, ready in about 55 minutes, pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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

• 1 medium, peeled and diced into 1/2-inch cubes eggplant
• 2 medium, diced into 1/2-inch cubes zucchini
• 1, diced red bell pepper
• 1 small, diced yellow onion
• 3 cloves, minced garlic
• 2 tbsp olive oil
• 1 cup diced tomatoes
• 1/2 cup vegetable broth
• 1 tsp dried thyme
• 1/2 cup, crumbled goat cheese
• 2 tbsp, chopped fresh basil

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a 9x13-inch baking dish over medium heat. Add 1 diced medium eggplant, 2 diced medium zucchini, 1 diced red bell pepper, and 1 diced small onion; cook for 8 minutes until vegetables begin to soften.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup diced tomatoes, 1/2 cup vegetable broth, and 1 tsp dried thyme.
3. Step 3: Cover with foil and bake at 375°F for 25 minutes until vegetables are tender.
4. Step 4: Remove foil, sprinkle 1/2 cup crumbled goat cheese over the top, and bake uncovered for 5 minutes until cheese melts. Garnish with 2 tbsp chopped fresh basil before serving.