Provençal Ratatouille with Herbes de Provence
A true French vegetable medley from Provence, slow-simmered with fresh herbs and tomatoes for a vibrant, layered flavor—no cream, no cheese, just seasonal perfection. This mediterranean-inspired vegetarian ready in about 65 minutes pairs medium zucchini, medium eggplant, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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
- 2 medium zucchini
- 1 medium eggplant
- 1 red bell pepper
- 4 large tomatoes
- 1 yellow onion
- 3 cloves garlic
- 3 tbsp olive oil
- 1 tsp Herbes de Provence
- 1 tbsp fresh thyme
- 1 tsp kosher salt
- 2 tbsp fresh basil
Instructions
- Step 1: Dice 2 medium zucchini and 1 medium eggplant into 1/2-inch cubes; set aside. Finely chop 1 red bell pepper and 1 yellow onion.
- Step 2: Heat 3 tbsp olive oil in a Dutch oven over medium heat; add onions and cook until translucent (5 minutes), then add 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 3: Add diced eggplant and zucchini, stirring to coat; cook for 8 minutes until slightly softened.
- Step 4: Add 4 large chopped tomatoes (with juices), 1 tsp Herbes de Provence, 1 tbsp fresh thyme, and 1 tsp kosher salt; stir to combine.
- Step 5: Simmer uncovered over low heat for 30-35 minutes, stirring occasionally, until vegetables are tender and sauce has thickened (sauce should coat the back of a spoon).
- Step 6: Stir in 2 tbsp chopped fresh basil just before serving; adjust salt if needed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Provençal Ratatouille with Herbes de Provence take to make?
Total time is about 65 minutes (25 min prep + 40 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 Provençal 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 medium zucchini from drying out.
Can I substitute ingredients in Provençal 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 Provençal Ratatouille with Herbes de Provence for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Provençal Ratatouille with Herbes de Provence?
Mediterranean 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
- ★★★★★
Quick to prep and the results are amazing. A real keeper.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
