Ratatouille with Herbes de Provence

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ratatouille herbs de provence seasoning victoria gourmet recipes


3 tablespoons olive oil
1 onion, cut into 1 inch pieces
1 zucchini, cut into 1 inch pieces
1 yellow summer squash, cut into 1 inch pieces
1 medium eggplant, cut into 1 inch pieces
1 red bell pepper, seeded and cut into 1 inch pieces
1 - 28oz can of whole plum tomatoes
2 tablespoons fresh lemon juice
salt & pepper to taste
Parmesan cheese as garnish, optional

Recipe Info

Difficulty Level: 
Prep Time: 
5 minutes
Cook Time: 
40 minutes
Total Time: 
45 minutes
Serving size: 


1. In a dutch oven or large sauce pan with lid, heat the olive oil over medium heat.
2. Add the onion to the pan, sttirring occasionally for 6-8 minutes or until lightly browned.
3. Stir in the zucchini, squash, eggplant and bell pepper. Reduce heat to low, cover, and cook 15-20 minutes or until vegetables are softened.
4. Crush the tomatoes between your fingers as you add them to the pan. Stir in the Herbes de Provence. Cover and cook for 10 minutes.
5. With a slotted spoon scoop the vegetables from pan into a large bowl, leaving the juice in the pan.
6. Whisk in the lemon juice to the pan, and cook over medium-high heat to reduce for 5 minutes or until the liquid is syrupy. Return the vegetables back in the pan. Serve warm.


Karen Dorminey
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Recipe Tip:
I like to top this off with grated parmesan cheese and serve with warm crusty bread.
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