Provençal Vegetable Ragout with Herbes de Provence
A rustic French stew of seasonal vegetables slow-simmered in a herby tomato base, featuring heirloom tomatoes and fresh herbs for a garden-fresh flavor. This mediterranean-inspired vegetarian ready in about 40 minutes pairs medium (150g), diced 1/2-inch zucchini, small (100g), diced 1/2-inch eggplant, medium (250g), 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 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
- 1 medium (150g), diced 1/2-inch zucchini
- 1 small (100g), diced 1/2-inch eggplant
- 2 medium (250g), chopped tomatoes
- 1/2 medium (50g), finely diced onion
- 1/2 cup (50g), sliced thin carrots
- 2 tbsp olive oil
- 1.5 tsp herbes de Provence
- 1 cup vegetable broth
- 1/2 tsp salt
- 1 tbsp, chopped fresh thyme
Instructions
- Step 1: Heat olive oil in a heavy pot over medium heat until shimmering.
- Step 2: Add diced zucchini, eggplant, and onion; cook for 6 minutes until vegetables soften and onions turn translucent.
- Step 3: Stir in chopped tomatoes, sliced carrots, and 1 tsp herbes de Provence; cook for 3 minutes until tomatoes break down.
- Step 4: Pour in vegetable broth and add salt; bring to a gentle simmer.
- Step 5: Cover and cook for 20 minutes until vegetables are tender but not mushy, stirring once halfway.
- Step 6: Stir in remaining 0.5 tsp herbes de Provence and chopped thyme; cook uncovered for 2 more minutes.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Provençal Vegetable Ragout with Herbes de Provence take to make?
Total time is about 40 minutes (15 min prep + 25 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 Vegetable Ragout 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 (50g), sliced thin carrots from drying out.
Can I substitute ingredients in Provençal Vegetable Ragout 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 Vegetable Ragout 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 Vegetable Ragout 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
