Place the eggplant, zucchini, onion, bell pepper, and tomatoes on a rimmed baking pan.
Combine the garlic and olive oil and drizzle over the vegetables. Stir to combine.
Season to taste with the salt, pepper, and herbes de provence.
Roast in the oven for 20 to 25 minutes. Serve hot or at room temperature.
Notes
Nutritional values are approximate and are based on ¼ of the recipe. Refrigerate leftovers promptly and use within 4 days.For a saucier ratatouille: place the ingredients in a 9x13-inch baking dish and substitute one 15-oz can petite diced tomatoes for the chopped fresh tomatoes.Freezing instructions: package the ratatouille in meal-size containers and label the lids. Chill for several hours in the refrigerator before storing in the freezer. To serve: thaw and reheat.