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Provençal Ratatouille with Fresh Herbs and Olive Oil inspired by The Hungry I
Inspired by The Hungry I

Provençal Ratatouille with Fresh Herbs and Olive Oil

Main Course Vegetarian Vegan Gluten-free Dairy-Free
This vibrant vegetable stew showcases the sun-drenched flavors of Provence with its medley of eggplant, zucchini, bell peppers, and tomatoes. Each vegetable is cooked to perfection, maintaining its distinct texture while melding into a harmonious whole. The aromatic herbs and olive oil create a light yet satisfying dish that can be served hot, at room temperature, or even cold—making it versatile for any season.
Prep Time 30 mins
Cook Time 60 mins
Total Time 90 mins
Servings 6

Ingredients

  • 1 large Italian eggplant (Cut into 3/4-inch cubes)
  • 1 tbsp Kosher salt (Plus more to taste)
  • 2 medium Zucchini (Cut into 3/4-inch cubes)
  • 1 medium Yellow squash (Cut into 3/4-inch cubes)
  • 1 large Red bell pepper (Seeded and cut into 3/4-inch pieces)
  • 1 large Yellow bell pepper (Seeded and cut into 3/4-inch pieces)
  • 1 large Yellow onion (Diced)
  • 4 cloves Garlic (Minced)
  • 1/3 cup Extra virgin olive oil (Divided, plus more for serving)
  • 1 1/2 lbs Fresh plum tomatoes (Peeled, seeded, and chopped)
  • 1 tbsp Fresh thyme (Chopped)
  • 1 tsp Fresh rosemary (Chopped)
  • 1/4 cup Fresh basil (Torn or chiffonade, plus more for garnish)
  • 1 whole Fresh bay leaf (Or dried)
  • 1/4 tsp Black pepper (Freshly ground)
  • 1 loaf Crusty French bread (For serving, optional)

Tools You'll Need

  • Large Dutch oven or heavy pot with lid
  • Colander
  • Sharp knife
  • Cutting board
  • Paper towels
  • Wooden spoon or silicone spatula

Chef's Tip

For the best ratatouille, cook each vegetable separately before combining them. This allows you to cook each to its optimal texture and ensures they all maintain their distinct flavors while still melding together beautifully.

Instructions

  1. Place eggplant cubes in a colander, sprinkle with 1 tablespoon salt, and toss to coat. Let stand for 30 minutes, then rinse thoroughly and pat dry with paper towels.
  2. Heat 3 tablespoons olive oil in a large Dutch oven or heavy pot over medium-high heat. Add eggplant and cook, stirring occasionally, until golden brown, about 5-6 minutes. Transfer to a plate.
  3. Add 2 tablespoons olive oil to the pot. Add zucchini and yellow squash, cook until lightly browned, about 4-5 minutes. Transfer to the plate with eggplant.
  4. Add 2 tablespoons olive oil to the pot. Add red and yellow bell peppers, cook until edges begin to brown, about 3-4 minutes. Transfer to the same plate.
  5. Reduce heat to medium and add remaining 2 tablespoons olive oil. Add onions and cook until soft and translucent, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  6. Add tomatoes, thyme, rosemary, and bay leaf to the pot. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally, until tomatoes break down slightly.
  7. Return all the cooked vegetables to the pot and stir gently to combine. Reduce heat to low, cover, and simmer for 20-30 minutes, stirring occasionally, until vegetables are tender but not mushy.
  8. Remove bay leaf. Stir in fresh basil. Taste and adjust seasoning with salt and pepper as needed.
  9. Let stand for 10 minutes before serving to allow flavors to meld.

Plating

Serve ratatouille in a shallow bowl or on a rimmed plate. Drizzle with a little extra virgin olive oil and garnish with additional fresh basil leaves. Accompany with slices of crusty French bread for sopping up the flavorful juices, if desired.

Storage & Reheating

Ratatouille actually improves with time as the flavors continue to develop. It can be refrigerated for up to 5 days and reheated gently on the stovetop. It can also be served at room temperature or cold as a salad. Freezes well for up to 3 months in an airtight container.

About This Recipe

This Provençal Ratatouille recipe draws from the vegetable-forward dish that was featured at The Hungry I in Boston's Beacon Hill. The traditional French method of cooking each vegetable separately before combining them preserves individual textures and flavors. This approach transforms simple summer vegetables into a sophisticated dish that can be served as a main course or substantial side.

How did it turn out?

We'd love to hear about your experience making this recipe!