Ratatouille

Name: Ratatouille with Herbes de Provence
Yield: 6 servings
Ingredients: ½ cup extra-virgin olive oil; 1 Tbsp. dried herbes de Provence; 6 garlic cloves, smashed and peeled; 2 large yellow onions, quartered; 1 bay leaf; 2 medium zucchini (1¼ lb.), cut into 2-in.-thick pieces; 1 medium red bell pepper, stemmed, seeded, and quartered; 1 medium yellow bell pepper, stemmed, seeded, and quartered; 1 medium eggplant (1 lb.), cut into 2-in.-thick pieces; 10 canned whole peeled tomatoes, drained; Kosher salt and freshly ground black pepper; 1 Tbsp. finely chopped basil leaves; 1 Tbsp. finely chopped parsley leaves

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This ratatouille sautés dried herbes de Provence in olive oil to awaken their fragrance, then combines them with garlic, onions, zucchini, bell peppers, eggplant, and canned tomatoes, finishing with fresh basil and parsley. The vegetables bake at 400°F for tender, lightly browned results.

Servings

6

Recipe Source

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From Saveur · by SAVEUR Editors

13 Ingredients

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Instructions

1
Position a rack in the center of the oven and preheat to 400°F. In a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the herbes de Provence, garlic, onions, and bay leaf, cover the pot, and cook, stirring occasionally, until soft and fragrant, about 10 minutes.
2
Turn the heat to high, stir in the zucchini, bell peppers, eggplant, and tomatoes, and season to taste with salt and black pepper. Uncover the pot and bake, stirring occasionally, until the vegetables are tender and lightly browned, about 1½ hours.
3
Remove the pot from the oven, then stir in the basil and parsley. Transfer the ratatouille to a wide bowl and serve warm or at room temperature.

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Tips & Notes

Pro tips

Sauté the herbes de Provence in hot oil for 30 seconds before adding garlic and onions to fully release their fragrance.
Cut all vegetables into uniform 2-inch pieces so they cook evenly in the 1½-hour bake.
Drain the canned tomatoes before adding to prevent excess liquid; stir occasionally during baking for even browning.
Stir in fresh basil and parsley only after removing from the oven to preserve their bright flavor.

Substitutions

Yellow onions → white or red onions (slightly different sweetness; red adds mild color)
Herbes de Provence → equal amount dried oregano + thyme blend (loses some complexity)
Canned tomatoes → 10 fresh medium tomatoes, quartered (may need slightly longer cooking; omit draining)

Storage & make-ahead

Cool completely and refrigerate in an airtight container for up to 4 days. Reheat gently over low heat or serve cold; do not freeze as texture degrades.

Common Questions

Can I make ratatouille ahead of time?

Yes. Ratatouille tastes better the next day as flavors meld. Cool completely, refrigerate in an airtight container for up to 4 days, then reheat gently over low heat or serve cold.

Should I peel the eggplant?

No. The skin holds the eggplant together during the 1½-hour bake and becomes tender. Leave it unpeeled.

Can I use fresh herbs instead of dried herbes de Provence?

Fresh herbs won't have the same concentrated flavor and will wilt during cooking. Stick with dried herbes de Provence (1 Tbsp.), or use 1 tsp. dried thyme plus ½ tsp. dried marjoram if needed.