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-inspired vegetarian recipe, ready in about 65 minutes, pairs eggplant, zucchini, 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 "Plan a meal with the AI" 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, 1/2-inch diced eggplant
• 1 medium, 1/2-inch diced zucchini
• 1, 1/2-inch diced yellow bell pepper
• 1/2, thinly sliced red onion
• 2 medium, 1/2-inch diced tomatoes
• 3 tbsp olive oil
• 1 tsp Herbs de Provence
• 1/2 tsp, chopped fresh thyme
• 1/4 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 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).