Summer Produce Ratatouille with Roasted Garlic

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A vibrant medley of fresh summer vegetables slow-roasted with olive oil and fragrant garlic for a hearty vegetable stew. This Mediterranean vegetarian recipe (gluten free), ready in about 55 minutes, pairs eggplant, zucchini, and yellow squash 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 rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 eggplant, diced into 1-inch cubes
• 2 medium zucchini, sliced into 1/2-inch rounds
• 1 medium yellow squash, sliced into 1/2-inch rounds
• 1 large red bell pepper, diced
• 1 large yellow bell pepper, diced
• 4 medium tomatoes, chopped
• 6 garlic cloves, minced
• 1/4 cup olive oil
• 1 tbsp fresh thyme, chopped
• 1/4 cup fresh basil, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F. In a large mixing bowl, combine 1 medium diced eggplant, 2 medium sliced zucchini, 1 medium sliced yellow squash, 1 large diced red bell pepper, 1 large diced yellow bell pepper, and 4 chopped tomatoes. Add 6 minced garlic cloves and 1/4 cup olive oil, tossing gently to coat all vegetables evenly.
2. Step 2: Spread the vegetable mixture on a large baking sheet in a single layer. Sprinkle 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper evenly over the top. Roast uncovered for 35 minutes, stirring halfway through, until vegetables are tender and edges start to caramelize.
3. Step 3: Remove from oven and stir in 1/4 cup chopped fresh basil while the ratatouille is still warm. Let it rest for 5 minutes before serving to allow flavors to meld.