Ratatouille-Inspired Roasted Courgettes with Tomatoes and Herbs

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I love slow-roasting courgettes with tomatoes

I’ve always thought of this as the easiest way to capture the flavours of ratatouille without the full complexity of the original. Instead of cooking everything separately, I let the oven do the work, layering courgettes, tomatoes, and herbs so their juices mingle into a soft, rich tangle of flavour.

It’s one of the most forgiving courgette side dish recipes I make, because it works with slightly overripe tomatoes and even courgettes that have been sitting in the fridge for a few days. The roasting process concentrates their sweetness, while the herbs bring in that unmistakable southern French aroma.

When I serve it, it’s usually in a big dish for everyone to help themselves. Sometimes I add a splash of good olive oil before it hits the table, other times I grate over a little Parmesan or Pecorino. Either way, it’s a dish that makes me want a crusty baguette within arm’s reach.

Ingredients you’ll need

• 3 medium courgettes (about 450g), sliced into 1cm rounds
• 3 medium ripe tomatoes, sliced into 1cm rounds
• 2 tbsp olive oil
• 1 garlic clove, finely sliced
• 1 tsp dried herbes de Provence (or a mix of thyme, rosemary, and oregano)
• Salt and pepper, to taste

For a fresher finish, you can swap dried herbs for a handful of fresh basil or parsley added after roasting.

Step-by-step method for roasted courgettes and tomatoes

I preheat the oven to 190°C (fan 170°C). In a shallow ovenproof dish, I arrange alternating layers of courgette and tomato slices, tucking in slices of garlic between them. A sprinkle of herbes de Provence goes over the top, followed by olive oil, salt, and pepper.

I roast it uncovered for about 35–40 minutes, until the vegetables are tender and the edges are starting to caramelise. If I want a more rustic look, I’ll give it a quick blast under the grill for the last few minutes.

Wine pairings for a Provençal roast

A chilled glass of Côtes de Provence rosé is an obvious match here — dry, light, and echoing the flavours of the region. For white, I like a Vermentino from Sardinia, with its gentle herbal notes and fresh finish.

If you want red, a light-bodied Pinot Noir works, but keep it cool to avoid overpowering the vegetables. A young Grenache is also a good fit.

Beer pairings to try

A blonde ale offers a soft malt sweetness that pairs nicely with roasted vegetables. The carbonation keeps the palate refreshed.

For something more rustic, a farmhouse saison with peppery, earthy notes works beautifully against the sweetness of the tomatoes and courgettes.

Frequently asked questions about this recipe

Tips for success

Choose tomatoes that are ripe but still firm enough to slice cleanly. Soft tomatoes will still work but release more liquid — this can be mopped up with bread. Don’t skimp on the olive oil. It carries the herb flavour and helps the edges caramelise.

If you like layered, slow-roasted veg, the roasted courgettes with tahini, lemon, and pomegranate seeds brings a creamy, tangy touch. For a fresher option, the courgette, lemon, and mint salad works beautifully.

Storage and reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or enjoy at room temperature. It also makes an excellent topping for toasted bread.

Ingredient swaps for dietary needs

For more protein, crumble over feta before roasting. For a vegan boost, sprinkle with toasted pine nuts or sunflower seeds before serving. If you don’t like garlic, replace it with thinly sliced shallots for a softer sweetness.

More recipes to explore

You can browse more French-inspired courgette recipes that work beautifully with grilled fish, roast chicken, or a simple cheese board.