Oven-Baked Ratatouille Meal Prep

Oven-Baked Ratatouille Meal Prep

Layered summer vegetables roast slowly until tender, making four tidy meal-prep portions.

Total 1 hr 10 min Makes 4 servings Calories 310/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Halal, Kosher

Allergens

Wheat

Eggplant, zucchini, bell pepper, and tomatoes roast together with garlic and herbs until soft and lightly caramelized. Portioned into containers with a scoop of grain, this makes a reheat-ready lunch that holds well in the fridge for several days. The dish leans on olive oil and fresh thyme rather than a heavy sauce, keeping it light but satisfying.

Ingredients

  • 1 medium eggplant, cut into 3/4-inch cubes
  • 2 medium zucchini, sliced into half-moons
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 small yellow onion, cut into chunks
  • 3 cups cherry tomatoes, halved
  • 4 cloves garlic, minced
  • 1/3 cup olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh oregano, chopped
  • 2 tablespoons fresh basil, chopped, plus more for garnish
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 cups cooked couscous or quinoa, for serving

Method

  1. Preheat the oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper.

  2. Cube the eggplant, slice the zucchini, and cut the bell peppers and onion into similarly sized chunks.

  3. In a large bowl, toss the eggplant, zucchini, bell peppers, onion, cherry tomatoes, and garlic with olive oil, thyme, oregano, salt, and black pepper until evenly coated.

  4. Spread the vegetables in a single layer across the two prepared baking sheets, avoiding overcrowding so they roast rather than steam.

  5. Roast in the oven, stirring once halfway through, until the vegetables are tender and lightly browned at the edges, 40 to 45 minutes.

  6. Remove the sheets from the oven and drizzle the roasted vegetables with balsamic vinegar, tossing gently to combine.

  7. Let the ratatouille cool at room temperature for about 10 minutes before dividing into meal prep containers.

  8. Portion the roasted vegetables over cooked couscous or quinoa in four containers, about 1 1/2 cups vegetables per serving.

  9. Scatter fresh basil over each portion before sealing and refrigerating for up to 4 days.

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    Oven-Baked Ratatouille Meal Prep

    Eggplant, zucchini, bell pepper, and tomatoes roast together with garlic and herbs until soft and lightly caramelized. Portioned into containers with a scoop of grain, this makes a reheat-ready lunch that holds well in the fridge for several days. The dish leans on olive oil and fresh thyme rather than a heavy sauce, keeping it light but satisfying.

    1 hr 10 min 4 servings 310 cal

    Ingredients

    • 1 medium eggplant, cut into 3/4-inch cubes
    • 2 medium zucchini, sliced into half-moons
    • 1 red bell pepper, cut into chunks
    • 1 yellow bell pepper, cut into chunks
    • 1 small yellow onion, cut into chunks
    • 3 cups cherry tomatoes, halved
    • 4 cloves garlic, minced
    • 1/3 cup olive oil
    • 1 tablespoon fresh thyme leaves
    • 1 tablespoon fresh oregano, chopped
    • 2 tablespoons fresh basil, chopped, plus more for garnish
    • 1 1/2 teaspoons kosher salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons balsamic vinegar
    • 2 cups cooked couscous or quinoa, for serving

    Method

    1. 1

      Preheat the oven to 425°F (220°C) and line two large rimmed baking sheets with parchment paper.

    2. 2

      Cube the eggplant, slice the zucchini, and cut the bell peppers and onion into similarly sized chunks.

    3. 3

      In a large bowl, toss the eggplant, zucchini, bell peppers, onion, cherry tomatoes, and garlic with olive oil, thyme, oregano, salt, and black pepper until evenly coated.

    4. 4

      Spread the vegetables in a single layer across the two prepared baking sheets, avoiding overcrowding so they roast rather than steam.

    5. 5

      Roast in the oven, stirring once halfway through, until the vegetables are tender and lightly browned at the edges, 40 to 45 minutes.

    6. 6

      Remove the sheets from the oven and drizzle the roasted vegetables with balsamic vinegar, tossing gently to combine.

    7. 7

      Let the ratatouille cool at room temperature for about 10 minutes before dividing into meal prep containers.

    8. 8

      Portion the roasted vegetables over cooked couscous or quinoa in four containers, about 1 1/2 cups vegetables per serving.

    9. 9

      Scatter fresh basil over each portion before sealing and refrigerating for up to 4 days.