Provençal Ratatouille with Herbs

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

A sun-ripened French vegetable medley layered with fresh herbs and slow-cooked to meld flavors—true to Provence. This mediterranean-inspired vegetarian (mediterranean) ready in about 80 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 120 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.

★ 4.1 (15 ratings) Prep: 20 min Cook: 60 min Serves 6 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Slice 1 medium eggplant and 2 medium zucchini into 1/4-inch rounds, and dice 1 yellow bell pepper and 3 medium tomatoes into 1/2-inch cubes.
  2. Step 2: Heat 3 tbsp olive oil in a 9x13-inch baking dish over medium heat, then arrange eggplant and zucchini in a single layer, cooking for 5 minutes until golden on edges.
  3. Step 3: Add diced bell pepper and tomatoes to the dish, then sprinkle with 1 tbsp fresh thyme and 1 tsp fresh rosemary.
  4. Step 4: Drizzle with 1 tbsp olive oil, cover tightly with foil, and bake at 375°F for 45 minutes until vegetables are tender and sauce has thickened.
  5. Step 5: Remove foil and bake for an additional 15 minutes until edges are lightly caramelized.
  6. Step 6: Let rest for 10 minutes before serving to allow flavors to meld, garnished with extra fresh herbs.

Frequently asked questions

How long does Provençal Ratatouille with Herbs take to make?

Total time is about 80 minutes (20 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 Provençal Ratatouille with Herbs?

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 eggplant from drying out.

Can I substitute ingredients in Provençal Ratatouille with Herbs?

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 Herbs 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 Provençal Ratatouille with Herbs?

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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