French Country Ratatouille With Herbs De Provence Blend

This French Country Ratatouille With Herbs De Provence Blend brings together tender eggplant, zucchini, peppers, and tomatoes in a slow-simmered vegetable medley. The flavor starts with Herbs De Provence Infused Olive Oil Blend, which adds a fragrant, Provençal-style warmth that makes every spoonful feel bright and inviting.

Garden Infuzions

French Country Ratatouille With Herbs De Provence Blend

A colorful French-style ratatouille with tender summer vegetables, fragrant Herbs De Provence Infused Olive Oil Blend, and a rustic finish that feels right at home on any table.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Dinner, Side Dish

Cuisine: French, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 3 tablespoons Herbs De Provence Infused Olive Oil Blend
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 medium eggplant cut into 1-inch cubes
• 2 medium zucchini sliced into half-moons
• 1 medium yellow squash sliced into half-moons
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 4 medium tomatoes chopped
• 1 tablespoon tomato paste
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 bay leaf
• 1/4 cup water
• 2 tablespoons chopped fresh parsley
• 1 tablespoon red wine vinegar

Equipment

• 1 Dutch oven 5-6 quart
• 1 Chef’s knife For chopping vegetables
• 1 Cutting board For prep
• 1 Wooden spoon For stirring
• 1 set Measuring spoons For oil, paste, and seasoning

Method

 

Instructions

1. Heat the Herbs De Provence Infused Olive Oil Blend in a large Dutch oven or deep skillet over medium heat.
2. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
3. Add the garlic and cook for 30 seconds until fragrant.
4. Stir in the eggplant and cook for 6 to 8 minutes, letting it pick up some color.
5. Add the zucchini, yellow squash, bell peppers, tomatoes, tomato paste, salt, black pepper, thyme, bay leaf, and water.
6. Bring the mixture to a gentle simmer, then reduce the heat to low and cover loosely.
7. Cook for 30 to 35 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
8. Remove the bay leaf, then stir in the parsley and red wine vinegar.
9. Taste and adjust salt if needed, then serve warm.

Notes

For the best texture, cut the vegetables into similar sizes so they cook evenly. This ratatouille tastes even better after a short rest, when the vegetables and herb aroma have had time to settle into a deeper, rounder flavor.

Avoid high heat once the vegetables are combined; a gentle simmer keeps the sauce cohesive and the vegetables tender instead of falling apart.

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Recipe Tips

Salt the eggplant lightly while you prep the other vegetables, then pat it dry before cooking for a richer texture. Keep the heat steady so the vegetables soften without turning mushy, and let the ratatouille rest a few minutes before serving so the flavors settle together.

Serving Suggestions

Serve it with crusty bread, spooned over rice, tucked beside roasted chicken, or alongside a simple salad. It also works beautifully as a warm vegetable side dish for a relaxed family dinner or an easy entertaining spread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through, adding a splash of water if needed to loosen the sauce.

Variations

Try adding sliced mushrooms, swapping yellow squash for zucchini, or finishing with torn basil for a fresh twist. You can also spoon the ratatouille over pasta or baked polenta for a heartier meal.

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