CONTEST WINNER: Ratatouille de Provence

CONTEST WINNER: Ratatouille de Provence


(4 votes) 5 4

This authentic Provencal recipe won the Ratatouille contest! 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.

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Ann Arbor, Michigan


  • 1/4 C. extra-virgin olive oil
  • 1/2 tsp. red pepper flakes
  • 2 tsp. coarse kosher salt
  • 1/4 tsp. freshly grated black pepper
  • 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 6-inch zucchini, stem ends removed, halved lengthwise, cut into 1/4-inch slices
  • 2 6-inch yellow summer squash, stem ends removed, halved lengthwise, cut into 1/4-inch slices
  • 1/2 cup pitted Niçoise olives, chopped
  • 2 Tbs. herbes de Provence
  • 2 Tbs. country-style Dijon mustard
  • 1/2 C. red wine

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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.

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

Reviews (6)

  • I am not familiar with Nicoise olives?

    Flag as inappropriate wojo  |  March 18, 2009

  • Mine is better.......... grin.

    Flag as inappropriate Sheryll  |  January 14, 2009

  • Googled "herbes de Provence" since no one seems to answer questions here
    Recipe for Herbes de Provence.

    1 tablespoon thyme
    1 tablespoon chervil
    1 tablespoon rosemary
    1 tablespoon summer savory
    1 teaspoon lavender
    1 teaspoon tarragon
    1 teaspoon marjoram
    1/2 teaspoon oregano
    1/2 teaspoon mint
    2 powdered or chopped bay leaves

    Mix together all of the ingredients and store in a tightly sealed container.
    Makes about 1/3 cup herb mix.

    Flag as inappropriate kat913  |  June 18, 2008

  • served it to my traditional southern family who question food outside of there norms and they loved it!!! serve over a little brown rice and win over anyone!

    Flag as inappropriate dee_kd  |  March 1, 2008

  • Same question, What is "herbes de Provence?
    submitted by [email protected]

    Flag as inappropriate  |  February 21, 2008

  • What are the herbs in " herbes de Provence?

    Flag as inappropriate [email protected]  |  August 14, 2007

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