Bring the flavors of the French countryside to your table with this traditional Ratatouille Provençale. Made with layers of fresh eggplant, zucchini, yellow squash, tomatoes, sweet bell peppers, garlic, and fragrant herbs, this rustic vegetable stew is naturally gluten-free, colorful, and packed with Mediterranean flavor. Whether served as a comforting main course or an elegant side dish, this classic French recipe is perfect for showcasing summer garden vegetables.
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour 30 minutes
Servings
6 to 8 servings
For the Vegetable Sauce
2 tablespoons extra virgin olive oil
1 medium onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
4 cups chopped ripe tomatoes or 1 (28-ounce) can tomatoes, drained
¼ cup tomato purée (optional)
¼ cup dry red wine (optional)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 tablespoon chopped fresh basil
1 bay leaf
½ teaspoon kosher salt
¼ teaspoon black pepper
For the Layered Vegetables
2 medium eggplants, sliced into ⅛-inch rounds
2 medium zucchini, sliced into ⅛-inch rounds
2 yellow squash, sliced into ⅛-inch rounds
6 Roma tomatoes, sliced into ⅛-inch rounds
For the Herb Olive Oil
4 tablespoons extra virgin olive oil
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme leaves
1 teaspoon minced garlic
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
Step 1: Prepare the Oven
Preheat the oven to 375°F. Lightly grease a 12-inch oven-safe skillet or baking dish if needed.
Step 2: Cook the Vegetable Base
Heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook for about 4 minutes until softened. Stir in the minced garlic and continue cooking for 1 minute.
Add the diced red and yellow bell peppers and cook for 6 to 8 minutes until tender.
Pour in the chopped tomatoes, tomato purée if using, and the red wine. Stir in the dried thyme, oregano, basil, bay leaf, salt, and pepper. Simmer for 15 to 20 minutes, stirring occasionally, until the sauce thickens slightly.
Remove the bay leaf and spread the sauce evenly across the bottom of the skillet.
Step 3: Slice and Arrange the Vegetables
Arrange the sliced eggplant, Roma tomatoes, zucchini, and yellow squash in alternating overlapping rows or a spiral pattern over the tomato sauce. Continue layering until the entire surface is covered.
Season the vegetables lightly with additional salt and pepper.
Step 4: Prepare the Herb Oil
In a small bowl, whisk together the olive oil, basil, parsley, fresh thyme, minced garlic, salt, and black pepper until well combined.
Drizzle the herb mixture evenly over the arranged vegetables, making sure each layer receives a light coating.
Step 5: Bake the Ratatouille
Cover the skillet tightly with aluminum foil and bake for 40 minutes.
Remove the foil and continue baking for an additional 20 minutes, or until the vegetables are tender and lightly browned around the edges.
If desired, broil for 2 to 3 minutes at the end of cooking for additional caramelization.
Step 6: Rest and Serve
Allow the ratatouille to rest for 10 minutes before serving. Garnish with additional chopped fresh basil and parsley.
Serve warm with gluten-free crusty bread, grilled chicken, roasted fish, polenta, or enjoy it on its own for a wholesome Mediterranean meal.
Ratatouille tastes even better the next day after the flavors have had time to develop.
For the best texture, use firm, ripe vegetables cut to a uniform thickness.
The red wine adds depth of flavor but may be omitted if preferred.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
This dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
For an authentic Provençal flavor, use the freshest basil, thyme, and parsley available.
Must be 21 years of age or older to purchase or consume alcoholic beverages. Please drink responsibly.
