Step 1

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, until soft and fragrant, about 10 minutes.

Step 2

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

Step 3

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