Summer Garden Ratatouille with Zucchini and Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty one-pan vegetable medley featuring garden-fresh zucchini, eggplant, and heirloom tomatoes. This mediterranean-inspired one pot ready in about 80 minutes pairs medium Zucchini, medium Eggplant, Red bell pepper 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.

Prep: 20 min Cook: 60 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Slice 2 medium zucchini and 1 medium eggplant into 1/4-inch rounds. Thinly slice 1 red bell pepper and 2 yellow onions.
  2. Step 2: In a large bowl, toss zucchini, eggplant, bell pepper, and onions with 3 tablespoons olive oil, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer in a 9x13-inch baking dish.
  3. Step 3: Bake for 30 minutes, then add 1 cup cherry tomatoes and gently stir. Bake 25-30 more minutes until vegetables are tender and edges are golden.
  4. Step 4: Let rest 10 minutes before serving to allow flavors to meld.

Frequently asked questions

How long does Summer Garden Ratatouille with Zucchini and Cherry Tomatoes take to make?

Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Summer Garden Ratatouille with Zucchini and Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium zucchini from drying out.

Can I substitute ingredients in Summer Garden Ratatouille with Zucchini and Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Summer Garden Ratatouille with Zucchini and Cherry Tomatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Summer Garden Ratatouille with Zucchini and Cherry Tomatoes?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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