French Provence Vegetable Stir-Fry with Herbes de Provence
A bright, aromatic vegetable stir-fry inspired by the sunny hillsides of Provence. Zucchini, eggplant, and bell peppers are quickly cooked in olive oil with garlic and authentic herbes de Provence—a blend of thyme, rosemary, marjoram, and savory—keeping the vegetables tender-crisp and their natural flavors intact. Finished with fresh basil and a squeeze of lemon, this dish is equally at home as a vegetable side, a light lunch, or a base for grain bowls.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Makes
- 4 servings (about 1¼ cups per person)
Steps
Before you start
- Slice all vegetables before heating the pan so you can work quickly once cooking begins
- Have a large skillet or wok ready—the vegetables release moisture and need space to cook
- Measure out herbes de Provence ahead of time to prevent overcooking
Prepare the vegetables
- Cut the zucchini in half lengthwise, then slice into ½-inch half-moons.
- Cut the eggplant into ¾-inch cubes.
- Remove seeds from the bell peppers and cut into ¾-inch squares.
- Slice the garlic thinly.
- Zest and juice the lemon, keeping them separate.
- Tear or chop the basil.
- Place all prepped vegetables on your cutting board.
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Tip: Cut vegetables to uniform size so they cook evenly and finish at the same time.
Heat the pan and oil
- Place a large 12–14 inch skillet or wok over medium-high heat.
- Add 4 tablespoons (60 ml) extra-virgin olive oil and let it heat for about 1 minute until shimmering and fragrant but not smoking.
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Ready when: Oil shimmers and moves freely in the pan
Tip: Use a wok or wide skillet to maximize surface area—cramped pans steam vegetables instead of searing them.
Cook eggplant and garlic
- Add the eggplant cubes and 4 sliced garlic cloves to the hot oil.
- Stir and cook for 3–4 minutes, moving them frequently, until the eggplant is light golden and begins to soften.
- The garlic should be fragrant and pale gold but not burned.
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Ready when: Eggplant is light golden at the edges and just beginning to collapse slightly
Tip: Don't crowd the pan; eggplant releases water and needs space to brown rather than steam.
Add zucchini and peppers
- Add the zucchini half-moons and bell pepper squares (both red and yellow) to the pan.
- Stir well and continue cooking over medium-high heat for 4–5 minutes, stirring every 45 seconds or so, until the peppers are just tender and the zucchini is light golden at the edges but still has a slight firmness.
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Ready when: Peppers are tender-crisp, zucchini is golden and still holds its shape
Tip: Stir frequently to ensure even cooking and prevent sticking, but don't let vegetables sit too long or they'll release too much moisture and become mushy.
Season with herbes de Provence
- Sprinkle 2 teaspoons (4 g) of herbes de Provence over the vegetables.
- Toss constantly for about 30 seconds until the herbs are evenly distributed and their aroma is fully released.
- The dried herbs will bloom and become more fragrant with the heat.
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Ready when: Herbs are fragrant and evenly coated throughout the vegetables
Tip: Add herbs near the end of cooking so their flavor remains bright; cooking them too long can dull their delicate taste.
Finish and serve
- Remove from heat.
- Season with sea salt and freshly ground black pepper to taste.
- Squeeze lemon juice over the vegetables and toss to combine.
- Transfer to a serving bowl and top with torn fresh basil and lemon zest.
- Serve warm or at room temperature.
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Tip: Add lemon juice just before serving to preserve its bright acidity and prevent the vegetables from absorbing too much of it.
Good to know
Tips
- For the most authentic Provençal flavor, buy dried herbes de Provence from a spice merchant rather than a large supermarket, where the blend may be old and less fragrant.
- This stir-fry is a perfect base for a Provençal grain bowl: serve over farro, wild rice, or freekeh, and top with crumbled goat cheese or feta.
- If you prefer a slightly richer dish, finish with a knob of fresh butter or a drizzle of herb-infused oil just before serving.
- Leftover stir-fry makes an excellent filling for crepes, frittatas, or stuffed tomatoes the next day.
Make ahead
Prepare all vegetables (wash, cut, and store in separate containers in the refrigerator) up to 4 hours ahead. Cook the stir-fry within an hour of serving for the best texture and color.
Storage & reheating
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over medium heat (2–3 minutes), adding a splash of water if the vegetables are dry. The stir-fry can also be served cold as a salad the next day, dressed with a bit more olive oil and fresh lemon juice. Do not freeze; the vegetables will become soft and watery upon thawing.
Substitutions
- herbes de Provence → 1 tsp dried thyme + ½ tsp dried rosemary + ½ tsp dried marjoram. Mix these together to approximate the flavor profile of herbes de Provence if you don't have the blend on hand.
- fresh basil leaves → fresh parsley or a mix of parsley and chives. Basil is classic, but parsley works if basil is unavailable. Use slightly more (3–4 tbsp / 12–15 g) as parsley is milder.
- yellow bell pepper, large → orange bell pepper or an additional red bell pepper. Any sweet bell pepper variety works; adjust colors to what you have on hand.
- eggplant, Italian or small → mushrooms (cremini or portobello) or additional zucchini. Eggplant gives a silky texture and earthy flavor. Mushrooms add umami; use about 12 oz / 340 g. Additional zucchini makes a lighter dish.
