Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart. Photo: Linda Pugliese • Food Styling: Christine Albano • Prop Styling: Carla Gonzalez-Hart
Sautéing dried herbes de Provence in extra-virgin olive oil brings out their fragrance in this vegetable dish, which is one of the most iconic expressions of French Provençal cuisine. If you are preparing ratatouille at the height of summer, substitute in-season fresh tomatoes for canned.
Yield: 6 Time: 2 hours ½ cup extra-virgin olive oil 1 Tbsp. dried herbes de Provence 6 garlic cloves, smashed and peeled 2 large yellow onions, quartered 1 bay leaf 2 medium zucchini (1¼ lb.), cut into 2-in.-thick pieces 1 medium red bell pepper, stemmed, seeded, and quartered 1 medium yellow bell pepper, stemmed, seeded, and quartered 1 medium eggplant (1 lb.), cut into 2-in.-thick pieces 10 canned whole peeled tomatoes, drained Kosher salt and freshly ground black pepper 1 Tbsp. finely chopped basil leaves 1 Tbsp. finely chopped parsley leaves Instructions Position a rack in the center of the oven and preheat to 400°F. In a medium pot over medium heat, add the oil. When it’s hot and shimmering, add the herbes de Provence, garlic, onions, and bay leaf, cover the pot, and cook, stirring occasionally,
