Ratatouille de Provence Recipe

Avatar Author's default profile picture
Recipes.net Team Published July 22, 2020
Advertisement
Continue Reading Below

It is versatile enough to be personalized and uses Nicoise olives and herbes de Provence, to further emphasize the amazing flavors of that sunny region.

How To Make Ratatouille de Provence

French vegetarian one-pot dish seasoned with dried herbs.

  • ¼ cup extra-virgin olive oil
  • ½ tsp red pepper flakes
  • 2 tsp coarse kosher salt
  • ¼ tsp freshly black pepper (grated )
  • 1 medium red onion (peeled, stem ends removed, quartered, sliced thin)
  • 6 large cloves garlic (peeled, sliced thin)
  • 6 medium tomatoes (cored, seeded, roughly chopped)
  • 2 zucchini (6-inch, stem ends removed, halved lengthwise, cut into 1/4-inch slices)
  • 2 yellow summer squash (6-inch, stem ends removed, halved lengthwise, cut into 1/4-inch slices)
  • ½ cup Niçoise olives (chopped, pitted )
  • 2 tbsp herbes de Provence
  • 2 tbsp country-style Dijon mustard
  • ½ cup red wine
  1. Heat oil in a deep-sided 10-inch skillet over medium-high heat.

  2. Add red pepper flakes, 1 tsp. salt, black pepper and onion; cook, stirring frequently, for 10 minutes until onion is caramelized.
  3. Stir in garlic, and cook for 1 minute.
  4. Add tomatoes, and cook for 2 minutes, stirring occasionally.
  5. Add remaining tsp. of salt, zucchini and squash; cook for 5 minutes, stirring occasionally.
  6. Add olives, herbes de Provence, mustard and wine; bring to a boil, cover, and cook over medium heat for 15 minutes.

  7. Stir, re-cover, and cook for 10 more minutes until vegetables are very tender and only a small amount of liquid remains.

Ratatouille can be served hot, or refrigerated and served cold.
It is best if prepared one day ahead of serving.

How To Make Ratatouille de Provence

0 from 0 votes

French vegetarian one-pot dish seasoned with dried herbs.

Preparation Time: 15 mins
Cooking Time: 40 mins
Total Time: 55 mins
Serves:
Advertisement
Continue Reading Below

Ingredients

  • ¼ cup extra-virgin olive oil
  • ½ tsp red pepper flakes
  • 2 tsp coarse kosher salt
  • ¼ tsp freshly black pepper, grated
  • 1 medium red onion, peeled, stem ends removed, quartered, sliced thin
  • 6 large cloves garlic, peeled, sliced thin
  • 6 medium tomatoes, cored, seeded, roughly chopped
  • 2 zucchini, 6-inch, stem ends removed, halved lengthwise, cut into 1/4-inch slices
  • 2 yellow summer squash, 6-inch, stem ends removed, halved lengthwise, cut into 1/4-inch slices
  • ½ cup Niçoise olives, chopped, pitted
  • 2 tbsp herbes de Provence
  • 2 tbsp country-style Dijon mustard
  • ½ cup red wine

Instructions

  1. Heat oil in a deep-sided 10-inch skillet over medium-high heat.

  2. Add red pepper flakes, 1 tsp. salt, black pepper and onion; cook, stirring frequently, for 10 minutes until onion is caramelized.
  3. Stir in garlic, and cook for 1 minute.
  4. Add tomatoes, and cook for 2 minutes, stirring occasionally.
  5. Add remaining tsp. of salt, zucchini and squash; cook for 5 minutes, stirring occasionally.
  6. Add olives, herbes de Provence, mustard and wine; bring to a boil, cover, and cook over medium heat for 15 minutes.

  7. Stir, re-cover, and cook for 10 more minutes until vegetables are very tender and only a small amount of liquid remains.

Recipe Notes

Ratatouille can be served hot, or refrigerated and served cold.
It is best if prepared one day ahead of serving.

Advertisement
Continue Reading Below

Nutrition

  • Calcium: 144mg
  • Calories: 187kcal
  • Carbohydrates: 16g
  • Fat: 12g
  • Fiber: 6g
  • Iron: 7mg
  • Potassium: 727mg
  • Protein: 4g
  • Saturated Fat: 2g
  • Sodium: 891mg
  • Sugar: 7g
  • Vitamin A: 1639IU
  • Vitamin C: 44mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Vegetables Recipes

Advertisement
Continue Reading Below

Comments

    Leave a comment

    Replying to