Healthy French Recipes

Ratatouille is a type of veggie-forward, Provençal-style stew. Our sheet-pan ratatouille features tangy goat cheese and sweet balsamic glaze that complement the tender charred vegetables. Bake the tomatoes on a separate pan so that the steam from the tomatoes won't steam the other vegetables.

Fans of French onion soup who love it for its caramelized onions, beefy broth and cheesy toast topping won't be disappointed with this recipe, which offers all those elements plus a hands-on time of only 20 minutes.

This easy healthy meal--which requires just 15 minutes of active time--is typical of southern France. You can use halibut, grouper or cod for this simple Mediterranean baked fish recipe, so just choose what looks best at your market. Look for herbes de Provence, an aromatic spice blend, at most grocery stores.

These fork-tender fish fillets reflect the cooking style of the Provence region of France. Dishes from the area often include olive oil, onion, garlic, tomatoes, and olives--and you'll find all of those in this 25-minute entree.

Ratatouille is normally served as a main dish but here it's served with pita chips and enjoyed as an appetizer. It's made in the slow cooker so if you're serving it at a party just leave it in the cooker on warm while your guests dig in!

This Queen of Sheba cake, a French classic, gets a minor update with less sugar and butter and a whisper of flaky sea salt on top--all of which lets the flavor of a special chocolate shine. Whipping a greater portion of the sugar into the egg whites makes them less easy to overbeat and creates a pleasing crust on top that contrasts with the moist and creamy interior.

Straddling the coastal border between Northern Spain and Southern France, the people of the Basque region have a deep affection for fork-tender chicken stewed in a vibrant tomato-pepper sauce. Briny green olives stuffed with Spain's pimiento peppers root the dish even further.

This Provençal sandwich literally means "bathed bread" and gets its name from the juicy dressed vegetables piled liberally into a crusty loaf. This recipe is perfect for toting along to soccer games and concerts in the park. We suggest bringing plenty of napkins.

This vegan side dish is traditionally served at room temperature with grilled meat or fish, but feel free to double your portion and eat it as a vegan entree with crusty bread for dipping in that garlicky, flavor-packed olive oil. The name for this combination of roasted vegetables comes from the Catalan escalivar, meaning to cook in ashes, though most folks these days use an oven or grill to put some char on their veggies.

This simple but delicious five-ingredient salad highlights a number of elements beloved in the Occitanie region of France--white beans, olive oil, zucchini and anchovies. Use your best olive oil here, as it's essential to the flavor. You'll need a sharp vegetable peeler to make the zucchini ribbons. Serve as a side dish next to roast chicken or grilled steak, or double the salad and enjoy as an entree with a warm baguette.

Cheese-stuffed zucchini flowers are a traditional specialty of Italy and Provence. This version of the fried vegetarian side dish or appetizer takes on an Occitanie flair with Tomme des Pyrénées, a cheese produced in that southwestern region of France. Thanks to the cheese's rich, slightly tangy flavor, you only need a little bit to highlight this dish.

This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish--don't forget a glass of chilled rosé.

Savory cakes like this cheesy zucchini loaf are often served as an appetizer in France with a glass of sweet Banyuls wine or Southern French rosé. A slightly aged goat cheese with an edible wrinkly rind will hold its shape best in this loaf, but regular goat cheese works in a pinch.

The bird is spatchcocked and grilled in this five-ingredient chicken recipe, cutting cooking time in half. A glug of Banyuls, a fortified red wine from the Occitanie region of France, adds special flavor to an otherwise-simple marinade. Try NV Domaine La Tour Vieille Banyuls Reserva ($27).

A persillade is a mixture of parsely and other seasonings that adds flavor and pizzaz to a dish. Try this one, with Kalamata olives and zesty lemon peel, on a beef roast.

Ratatouille, a classic French dish with tomatoes, eggplant, zucchini, bell pepper and onion, is frequently cooked low and slow until it turns silky and luscious. We kept the classic flavor but gave it a makeover by thinly slicing the vegetables and layering them in a cast-iron pan. We brighten up the flavor at the end with a splash of red-wine vinegar.

Sorrel, a perennial herb common in French cooking, adds bright, lemony flavor to this healthy spring salad recipe. The red-veined variety is particularly pretty but if you can't find it, try using baby arugula, pea shoots or mixed greens.

This impressive-looking asparagus salad recipe is actually very easy to make. After quickly boiling the asparagus, the same water is used to soft-boil the eggs. Piment d'Espelette is a sweet, spicy ground pepper from the Basque region of France. While it's not essential, it does add a subtle kick to the otherwise mellow flavors of this salad. Look for this spice at specialty stores and well-stocked markets--or substitute smoked paprika.

Steak frites, aka steak and fries, is a French bistro staple. In this healthy recipe, we swap roasted sweet potatoes for the fried spuds and make a yogurt-blue cheese sauce instead of compound butter.

This healthy paella recipe is inspired by the bounty of Provençal farmers' markets. Instead of sausage and chicken, fresh artichoke, green beans, fennel and onion are nestled with shellfish and white fish to create a light but delicious recipe. Serve with lemon wedges, if desired.