Name: Ratatouille de Provence Recipe
Prep time: 15 min
Cook time: 40 min
Yield: 6
Cuisine: American
Ingredients: ¼ cup extra-virgin olive oil; ½ tsp red pepper flakes; 2 tsp coarse kosher salt; ¼ tsp freshly black pepper; 1 medium red onion; 6 large cloves garlic; 6 medium tomatoes; 2 zucchini; 2 yellow summer squash; ½ cup Niçoise olives; 2 tbsp herbes de Provence; 2 tbsp country-style Dijon mustard; ½ cup red wine

This recipe is not just one of your easy culinary recipes, 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. This recipe is also included in our easy romantic dinner ideas for two, check out the other recipe ideas for dinner for two!

ratatouille de provence ratatouille recipe

How To Make Ratatouille de Provence

French vegetarian one-pot dish seasoned with dried herbs.

Prep: 15 mins

Cook: 40 mins

Total: 55 mins

Serves:

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

Heat oil in a deep-sided 10-inch skillet over medium-high heat.
Add red pepper flakes, 1 tsp. salt, black pepper and onion; cook, stirring frequently, for 10 minutes until onion is caramelized.
Stir in garlic, and cook for 1 minute.
Add tomatoes, and cook for 2 minutes, stirring occasionally.
Add remaining tsp. of salt, zucchini and squash; cook for 5 minutes, stirring occasionally.
Add olives, herbes de Provence, mustard and wine; bring to a boil, cover, and cook over medium heat for 15 minutes.
Stir, re-cover, and cook for 10 more minutes until vegetables are very tender and only a small amount of liquid remains.