Provençale Ratatouille with Herbed Olive Oil
A vibrant, layered vegetable medley slow-simmered in herbed olive oil, inspired by the sun-drenched vegetable stews of Southern France. Served with crusty baguette for an authentic taste of Provence. This mediterranean-inspired vegetarian (vegetarian) ready in about 63 minutes pairs medium (2 cups diced) eggplant, medium (2 cups diced) zucchini, medium (1 cup diced) yellow squash for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.
Ingredients
- 1 medium (2 cups diced) eggplant
- 1 medium (2 cups diced) zucchini
- 1 medium (1 cup diced) yellow squash
- 1 medium (1 cup diced) red bell pepper
- 2 medium (1.5 cups diced) tomatoes
- 1/2 cup diced red onion
- 3 tbsp olive oil
- 1 tsp chopped fresh thyme
- 1/2 tsp chopped fresh rosemary
- 1/2 tsp sea salt
- 4 slices crusty baguette
Instructions
- Step 1: Preheat oven to 375°F. In a large bowl, toss 2 cups diced eggplant, 2 cups diced zucchini, 1 cup diced yellow squash, 1 cup diced red bell pepper, 1.5 cups diced tomatoes, and 1/2 cup diced red onion with 3 tbsp olive oil, 1 tsp chopped thyme, 1/2 tsp chopped rosemary, and 1/2 tsp sea salt until evenly coated.
- Step 2: Transfer vegetables to a 9x13-inch baking dish, spreading into an even layer. Cover tightly with aluminum foil and bake for 25 minutes until vegetables are tender but hold shape.
- Step 3: Remove foil and bake uncovered for 15-18 minutes until edges are golden and vegetables are caramelized, stirring once halfway through to ensure even browning.
- Step 4: Let rest 10 minutes before serving, accompanied by 4 slices of crusty baguette for dipping into the rich vegetable juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Provençale Ratatouille with Herbed Olive Oil take to make?
Total time is about 63 minutes (20 min prep + 43 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 Provençale Ratatouille with Herbed Olive Oil?
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 diced red onion from drying out.
Can I substitute ingredients in Provençale Ratatouille with Herbed Olive Oil?
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 Provençale Ratatouille with Herbed Olive Oil 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.
Is Provençale Ratatouille with Herbed Olive Oil vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
