Summer Garden Ratatouille with Zucchini and Cherry Tomatoes

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

A hearty one-pan vegetable medley featuring Colorado 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

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.

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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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