How to Make Classic Ratatouille with Summer Vegetables and Herbs de Provence

Simple Summary

Ratatouille with Summer Vegetables and Herbs de Provence is a vibrant, colorful French dish that celebrates the best of summer produce, infused with aromatic herbs for a truly Mediterranean flavor.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Servings: 6
• Difficulty: Intermediate

Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 zucchini, sliced into 1/4-inch rounds
• 2 yellow squash, sliced into 1/4-inch rounds
• 2 red bell peppers, seeded and cut into 1-inch pieces
• 1 large onion, diced
• 4 garlic cloves, minced
• 4 large ripe tomatoes, diced
• 1/4 cup olive oil
• 2 tablespoons tomato paste
• 2 teaspoons Herbs de Provence
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1/4 cup fresh basil leaves, torn
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat the oven to 375°F (190°C).

2. In a large bowl, toss the eggplant, zucchini, yellow squash, and bell peppers with 2 tablespoons of olive oil, salt, and pepper.

3. Spread the vegetables on a baking sheet and roast for 20-25 minutes, stirring halfway through, until they're slightly caramelized.

4. While the vegetables are roasting, heat the remaining olive oil in a large, heavy-bottomed pot over medium heat.

5. Add the diced onion and cook for 5-7 minutes until softened and translucent.

6. Add the minced garlic and cook for another minute until fragrant.

7. Stir in the tomato paste and cook for 2 minutes to remove the raw taste.

8. Add the diced tomatoes, Herbs de Provence, and bay leaf. Simmer for 10 minutes.

9. Once the roasted vegetables are done, add them to the pot with the tomato mixture.

10. Reduce heat to low, cover, and simmer for 30-40 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.

11. Remove the bay leaf and adjust seasoning with salt and pepper to taste.

12. Stir in the torn basil leaves and chopped parsley just before serving.

Chef's Notes

• For the best flavor, use the ripest summer vegetables you can find.
• You can make this dish ahead of time; it often tastes even better the next day as the flavors continue to develop.
• For a smoother texture, you can peel the eggplant before cooking, but leaving the skin on adds more fiber and nutrients.
• If you don't have Herbs de Provence, you can make your own blend using dried thyme, basil, oregano, and rosemary.
• To make this dish vegan, ensure you're using a vegan-friendly tomato paste.

Nutritional Info

Per serving: Approximately 180 calories, 10g fat (mostly healthy unsaturated fats), 22g carbohydrates, 7g fiber, 5g protein. Rich in vitamins A and C, potassium, and antioxidants from the variety of vegetables.

Serving Suggestions

Serve this Ratatouille hot or at room temperature as a main dish with crusty French bread or over cooked quinoa for a complete meal. It also makes an excellent side dish for grilled fish or chicken. For a beautiful presentation, arrange the vegetables in concentric circles in a baking dish before the final simmer. Pair with a chilled Provençal rosé wine for an authentic French dining experience.