French Classic Ratatouille with Herbes de Provence
A colorful medley of sautéed summer vegetables simmered with fragrant Herbes de Provence for a comforting vegetarian dish. This french-inspired vegetarian ready in about 55 minutes pairs large, diced red bell pepper, large, diced yellow bell pepper, large, peeled and chopped tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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, diced into 1/2-inch cubes eggplant
- 2 medium, sliced into 1/2-inch rounds zucchini
- 1 large, diced red bell pepper
- 1 large, diced yellow bell pepper
- 4 large, peeled and chopped tomatoes
- 1 medium, finely chopped onion
- 4 cloves, minced garlic cloves
- 4 tbsp olive oil
- 2 tsp Herbes de Provence
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh basil
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced eggplant and 1 tsp salt. Sauté for 8 minutes until eggplant softens and begins to brown, stirring occasionally.
- Step 2: Add 1 medium finely chopped onion, 4 minced garlic cloves, and 2 tsp Herbes de Provence. Cook for 3 minutes until onion is translucent and garlic is fragrant.
- Step 3: Stir in 2 medium sliced zucchini, 1 large diced red bell pepper, 1 large diced yellow bell pepper, and cook for 5 minutes until vegetables start to soften.
- Step 4: Add 4 large peeled and chopped tomatoes, 1/2 tsp black pepper, and remaining 2 tbsp olive oil. Reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally until sauce thickens and vegetables are tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh basil. Serve warm or at room temperature.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does French Classic Ratatouille with Herbes de Provence take to make?
Total time is about 55 minutes (20 min prep + 35 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 Classic 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 large, diced red bell pepper from drying out.
Can I substitute ingredients in French Classic 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 Classic 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 Classic 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.
