Provencal Vegetable Ratatouille

    Provencal Vegetable Ratatouille

    A slow-simmered classic French vegetable stew featuring eggplant, zucchini, and bell peppers in a rich tomato base.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    60 minsMedium6 servings

    Nutrition per serving

    210

    Calories

    4g

    Protein

    18g

    Carbs

    14g

    Fat

    Ingredients

    • 2 largeEggplant, diced
    • 3 mediumZucchini, sliced
    • 2Red bell peppers
    • 28 ozCrushed tomatoes
    • 2 tspHerbes de Provence
    • 1/2 cupOlive oil

    Instructions

    1. 1

      Sauté each vegetable separately in olive oil until slightly softened.

    2. 2

      Combine all vegetables in a large heavy-bottomed pot.

    3. 3

      Add crushed tomatoes, salt, and Herbes de Provence.

    4. 4

      Simmer on low heat for 40 minutes until vegetables are tender and flavors meld.

    5. 5

      Serve warm or at room temperature with crusty bread.

    Nutrition Facts

    Servings 6Serving Size 1

    Amount Per Serving

    Calories210

    % Daily Value *

    Total Fat 14g18%
    Saturated Fat 4.2g21%
    Trans Fat 0g
    Cholesterol 185mg62%
    Sodium 310mg13%
    Total Carbohydrate 18g7%
    Dietary Fiber 1g4%
    Sugars 2.7g
    Protein 4g8%
    Vitamin A 500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Provencal Vegetable Ratatouille

    • • This recipe packs well for meal prep — store in airtight containers.
    • • Use room-temperature eggs for more even cooking and better volume.

    Frequently Asked Questions

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