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French
Ratatouille Provençal Side
60 min total20 prep40 cook6 servings160 cal
VegetarianVeganClassic
Provençal ratatouille — summer vegetables stewed in olive oil with herbs until silky. A versatile French side that improves overnight.
Ingredients
produce
- 1eggplant
- 2zucchini
- 2bell peppers
- 4tomatoes
- 1yellow onion
- 4 clovesgarlic
- 0.25 cupfresh basil
pantry
- 0.25 cupextra-virgin olive oil
- 1 tspdried herbes de Provence
- 1.5 tspsalt
Steps
- Dice eggplant, zucchini, peppers, tomatoes, and onion.
- Sauté each vegetable separately in olive oil until tender.
- Combine vegetables in a pot with garlic and herbes de Provence.
- Simmer uncovered 20 minutes until saucy.
- Season with salt and stir gently.
- Fold in torn basil off heat.
- Rest 10 minutes before serving.
- Serve as a side or over polenta.
Tips
- Sauté vegetables separately first for better texture.
- Do not stir too much once combined — let vegetables meld gently.
- Fresh basil added at the end brightens the dish.
- Serve warm or at room temperature.
