Ratatouille

Step 1

Heat the oven to 400˚F. Heat the olive oil in a medium Dutch oven over medium heat. Add the herbes de Provence, garlic, onions, and bay leaf; cover and cook, stirring occasionally, until soft and fragrant, about 10 minutes.

Step 2

Turn up the heat to high; stir in the zucchini, eggplant, peppers, and tomatoes, and season with salt and black pepper to taste. Uncover the pot, transfer to the oven, and bake, stirring occasionally, until vegetables are tender and lightly browned, about 1½ hours.

Step 3

Remove the pot from the oven, then stir in the basil and parsley, and transfer the ratatouille to a wide bowl. Serve warm or at room temperature.