Authentic Provençal Ratatouille with Herbs de Provence

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A sun-ripened vegetable medley layered with aromatic herbs, slow-cooked to meld flavors while maintaining texture—a true taste of the French countryside. This Mediterranean vegetarian recipe, ready in about 65 minutes, pairs eggplant, zucchini, and yellow bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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 "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, 1/2-inch diced
• 1 medium zucchini, 1/2-inch diced
• 1 yellow bell pepper, 1/2-inch diced
• 1/2 red onion, thinly sliced
• 2 medium tomatoes, 1/2-inch diced
• 3 tbsp olive oil
• 1 tsp Herbs de Provence
• 1/2 tsp fresh thyme, chopped
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. In a large oven-safe skillet, heat 3 tbsp olive oil over medium heat. Add 1/2-inch diced eggplant and cook for 5 minutes until slightly softened, stirring occasionally.
2. Step 2: Add 1/2-inch diced zucchini, 1/2-inch diced bell pepper, and 1/2 thinly sliced red onion to the skillet. Stir and cook for 4 minutes until vegetables begin to soften but retain texture.
3. Step 3: Stir in 1 tsp Herbs de Provence, 1/2 tsp chopped thyme, 1/4 tsp salt, and 1/2-inch diced tomatoes. Reduce heat to low and cover with a lid for 15 minutes, checking once to stir.
4. Step 4: Uncover and bake for 25-30 minutes until vegetables are tender but not mushy, with edges caramelized (check by piercing a zucchini slice with a fork—it should yield easily but hold shape).