Provençal Ratatouille with Herbes de Provence

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 40 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Add diced eggplant and zucchini, stirring to coat; cook for 8 minutes until slightly softened.
  4. 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.
  5. 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).
  6. Step 6: Stir in 2 tbsp chopped fresh basil just before serving; adjust salt if needed.

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.

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