Provençal Mixed Vegetables

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This is a classic vegetable dish from the Provence region of France. Delicious as a side dish or scooped onto toasted bread.

Difficulty: Easy

Hands-on: 10 minutesTotal: 40 minutes

Serves: 6


  • ¼ cup olive oil
  • ½ cup chopped onion
  • ¼ cup chopped red bell pepper
  • ¼ cup chopped yellow bell pepper
  • 5 cloves garlic, minced
  • 2 cups diced eggplant
  • 1 cup diced zucchini
  • ½ cup diced tomatoes
  • ¼ tsp. dried tarragon
  • ½ tsp. dried thyme
  • 1 tsp. dried basil
  • ¼ tsp. salt
  • ⅛ tsp. ground black pepper


  • Heat oil in a heavy Dutch oven over medium-high heat. Sauté the onion, peppers, and garlic for 5 minutes. Add the eggplant and zucchini, toss to coat with oil, and then add the tomatoes and herbs.
  • Bring to a boil. Reduce heat, cover, and simmer for 30 minutes, stirring occasionally. Season with salt and pepper.