French Baked Ratatouille with Herbes de Provence
Layers of zucchini, eggplant, and tomatoes baked with fragrant Herbes de Provence for a classic, rustic vegetable dish from the south of France. This french-inspired vegetarian ready in about 75 minutes pairs medium, thinly sliced ripe tomatoes, small, finely chopped onion, minced garlic cloves 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 (about 1 lb), thinly sliced eggplant
- 2 medium (about 1 lb), thinly sliced zucchini
- 4 medium, thinly sliced ripe tomatoes
- 1 small, finely chopped onion
- 3, minced garlic cloves
- 4 tbsp, divided olive oil
- 2 tbsp tomato paste
- 2 tsp Herbes de Provence
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup, chopped fresh basil leaves
- 1/4 cup (optional) grated Parmesan cheese
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small finely chopped onion and 3 minced garlic cloves; sauté for 4 minutes until softened and fragrant. Stir in 2 tbsp tomato paste and 1 tsp Herbes de Provence; cook for 1 minute. Spread this sauce evenly on the bottom of a 9x13-inch baking dish.
- Step 2: Arrange alternating slices of 1 medium eggplant, 2 medium zucchini, and 4 medium tomatoes standing upright in the dish over the sauce, overlapping slightly in rows.
- Step 3: Drizzle the remaining 2 tbsp olive oil over the arranged vegetables, then sprinkle with 1 1/2 tsp salt, 1 tsp black pepper, and 1 tsp Herbes de Provence.
- Step 4: Cover the dish with foil and bake for 40 minutes. Remove foil and bake an additional 20 minutes until vegetables are tender and edges begin to brown.
- Step 5: Remove from oven, sprinkle 1/4 cup chopped fresh basil and 1/4 cup grated Parmesan cheese if using, then let rest for 5 minutes before serving.
Frequently asked questions
How long does French Baked Ratatouille with Herbes de Provence take to make?
Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover French Baked Ratatouille with Herbes de Provence?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep small, finely chopped onion from drying out.
Can I substitute ingredients in French Baked Ratatouille with Herbes de Provence?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale French Baked Ratatouille with Herbes de Provence for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with French Baked Ratatouille with Herbes de Provence?
French vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect for a weeknight dinner. Took me 30 minutes to prep and bake. The flavors deepened beautifully after sitting for an hour. I'll make this every summer!
- ★★★★★
My husband, who hates veggies, asked for seconds. The baking method made the eggplant and zucchini so tender. The herbes de Provence gave it that authentic French touch.
- ★★★★★
This ratatouille was a revelation! The Herbes de Provence really elevated the vegetables. Served with a simple green salad, it felt like a Parisian bistro meal at home.
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