Classic French Provencal Ratatouille

A Lower Calorie Version of the Classic French Recipe for Ratatouille -

A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

It has become a perennial dish in our family.

Surprising yet oh so grateful, I can thank Disney, at least in part, for a toddler son with an aversion to veggies, becoming a fan of this dish… (“Ratatouille,” the movie, was an early favorite of his).

Classic French Provencal Ratatouille |

Later, my sister-in-law made the dish for the family. Its memory lingering so that every summer since, it’s an August ritual on our summer table. As soon as the zucchini ripens on the vine, Ratatouille isn’t far from my mind.

Ratatouille comes from the French term “touiller,” which simply means to “toss food.”

Classic French Provencal Ratatouille |

A traditional French Provençal stewed vegetable dish, originating in Nice, France, is popular along the Mediterranean coast as an easy summer dish. Originally considered “peasant food” because of the plentiful summer vegetables.

Classic French Provencal Ratatouille |

Typically served as a side dish, Ratatouille can be a main course with added pasta or bread.

Traditionally, each vegetable is sautéed separately before being layered into a casserole dish and baked in the oven. This version simplifies those steps by uniformly slicing the veggies, tossing them into a bowl and drizzling with olive oil and salt and pepper.

Classic French Provencal Ratatouille |

When shopping for the vegetables, or harvesting from your garden, look for veggies that have a similar diameter that when sliced, will stack together evenly.

Classic French Provencal Ratatouille |


Classic Ratatouille

A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

  • Author: Stephanie Wilson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 4 to 6 servings 1x
  • Category: Side
  • Method: Bake
  • Cuisine: French


2 tablespoons olive oil
2 yellow onions, sliced
4 cloves garlic, roughly chopped
45 medium tomatoes, sliced
4 small to medium zucchini, sliced
2 medium eggplant, stemmed, sliced
medium yellow pepper, sliced
medium green pepper, sliced
1 teaspoon dried thyme
1/4 teaspoon dried dill
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
2 tablespoons fresh basil leaves, chopped (or 1 teaspoon dried)


Preheat oven to 400 degrees. Brush olive oil onto a baking pan, set aside.

Add the onion, garlic, tomatoes, zucchini, eggplant, and peppers to a bowl. Sprinkle seasoning and salt and freshly ground pepper over the vegetables and drizzle with the olive oil.

Layer the vegetables into the pan; cover tightly with foil and bake for an hour, or until the veggies are bubbling and the eggplant is soft.

Remove from the oven; sprinkle with fresh herbs and serve immediately. It is excellent as a side dish tossed with pasta or served on toasted slices of french bread. Add some ground meat for additional protein if you’d like.


This recipe freezes well in air-tight containers for up to 3 months. (If freezing, leave out the fresh herbs until serving).


  • Calories: 136 calories
  • Sugar: 11 g
  • Sodium: 23 mg
  • Fat: 5 g
  • Carbohydrates: 22 g
  • Fiber: 9 g
  • Protein: 4 g

Keywords: ratatouille, zucchini, baked vegetables

Recipe Card powered by
Ratatouille - traditional French Provencal vegetable dish cooked in oven. Homemade preparation recipe healthy diet
Classic French Provencal Ratatouille |

3 thoughts on “Classic French Provencal Ratatouille

  1. Valerie I

    Incredibly good. Summer at its best. And I never cared for eggplant, but I can eat it this way.

    1. I’m so glad, Valerie! I love it in ratatouille too!

  2. Florence

    The recipe looks indeed delicious, excet Disney have it all wrong and this is a tian, not a ratatouille. You actually looked at the origin of the ratatouille dish but this is not and adaptation but another dish.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.