Provençal Vegetable Ratatouille

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

A sun-ripened vegetable medley simmered in herbed olive oil—true to southern French farmhouse cooking. This mediterranean-inspired vegetarian ready in about 55 minutes pairs zucchini, eggplant, yellow onion 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.

Prep: 25 min Cook: 30 min Serves 6 Mediterranean cuisine 120 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. Thinly slice 1 large yellow onion and 3 medium tomatoes.
  2. Step 2: Heat 60ml olive oil in a deep skillet over medium-low heat. Add onion and cook for 5 minutes until translucent and golden around edges.
  3. Step 3: Stir in 2 minced garlic cloves and 2 tbsp fresh thyme, cooking for 1 minute until fragrant without browning.
  4. Step 4: Add zucchini, eggplant, and tomatoes to the skillet. Season with salt and pepper, then cover and simmer gently for 25-30 minutes until vegetables are tender and sauce has thickened, stirring occasionally.

Frequently asked questions

How long does Provençal Vegetable Ratatouille take to make?

Total time is about 55 minutes (25 min prep + 30 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 Ratatouille?

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 zucchini from drying out.

Can I substitute ingredients in Provençal Vegetable Ratatouille?

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 Ratatouille 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 Vegetable Ratatouille?

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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