Provence-Style Ratatouille with Herbed Tomatoes and Zucchini
A sun-kissed French vegetable medley where eggplant, zucchini, and tomatoes simmer slowly with aromatic herbs to create a vibrant, layered dish that celebrates Provençal harvests. This mediterranean-inspired vegetarian (vegetarian) ready in about 55 minutes pairs medium (about 300g) eggplant, medium (about 400g) zucchini, medium (about 500g), diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 (about 300g) eggplant
- 2 medium (about 400g) zucchini
- 4 medium (about 500g), diced tomatoes
- 1 medium, finely diced yellow onion
- 2 cloves, minced garlic
- 1 tbsp, chopped fresh thyme
- 1 tsp, chopped fresh rosemary
- 3 tbsp olive oil
- 1 tsp balsamic vinegar
- 1/2 tsp salt
Instructions
- Step 1: Slice 1 medium eggplant and 2 medium zucchini into 1/4-inch thick half-moons, sprinkling with 1/4 tsp salt and letting sit for 15 minutes to draw out moisture, then pat dry with paper towels.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium heat, adding 1 finely diced yellow onion and 2 minced garlic cloves, sautéing for 5 minutes until translucent and fragrant.
- Step 3: Add 4 diced medium tomatoes, 1 tbsp chopped thyme, 1 tsp chopped rosemary, 1 tsp balsamic vinegar, and 1/2 tsp salt, stirring until tomatoes break down, then layer the dried eggplant and zucchini on top, covering with a lid and simmering gently for 25 minutes until vegetables are tender and flavors meld.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Provence-Style Ratatouille with Herbed Tomatoes and Zucchini 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 Provence-Style Ratatouille with Herbed Tomatoes and Zucchini?
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 (about 300g) eggplant from drying out.
Can I substitute ingredients in Provence-Style Ratatouille with Herbed Tomatoes and Zucchini?
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 Provence-Style Ratatouille with Herbed Tomatoes and Zucchini 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.
Is Provence-Style Ratatouille with Herbed Tomatoes and Zucchini 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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
