Provencal-Style Ratatouille with Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant, slow-simmered vegetable medley featuring heirloom tomatoes and eggplant, cooked to perfection in olive oil with fresh herbs. This mediterranean-inspired vegetarian ready in about 70 minutes pairs medium (600g) eggplant, medium (400g) zucchini, medium (200g) yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

★ 3.7 (15 ratings) Prep: 30 min Cook: 40 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Dice 600g eggplant, 400g zucchini, and 200g yellow squash into 1/2-inch cubes, then sprinkle with 1 tsp salt and let sit for 20 minutes to draw out moisture. Pat dry with paper towels.
  2. Step 2: Finely chop 150g red bell pepper and 120g onion, then mince 4 garlic cloves. Core and roughly chop 600g tomatoes, discarding seeds.
  3. Step 3: Heat 1/4 cup extra virgin olive oil in a large skillet over medium heat. Add the drained vegetables and cook for 10 minutes, stirring occasionally, until the vegetables begin to soften and release their juices.
  4. Step 4: Add the chopped bell pepper, onion, and garlic, and cook for 5 minutes until fragrant and vegetables are tender but not browned.
  5. Step 5: Stir in 1 tbsp fresh thyme and 600g chopped tomatoes, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until vegetables are meltingly tender and the sauce has thickened to coat the back of a spoon.

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Frequently asked questions

How long does Provencal-Style Ratatouille with Herbs take to make?

Total time is about 70 minutes (30 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 Provencal-Style 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 medium (600g) eggplant from drying out.

Can I substitute ingredients in Provencal-Style 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 Provencal-Style Ratatouille with Herbs 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 Provencal-Style 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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