This colorful Provençal vegetable ragout is traditionally made with simple, easily accessible ingredients: courgettes, eggplants, green and red peppers, tomatoes, onions, garlic, and parsley. The name ratatouille stems from the old Occitan word ratatolha, and the French word touiller, both meaning to toss, or to stir up, referring to the cooking process in which the ingredients are first simmered separately—seasoned with salt, pepper, and olive oil—and then tossed together and stirred into a vibrant vegetable medley.

Though it wasn't until the 1930s that ratatouille was popularized, by the 1980s, the dish had become the star of any dinner party. Ratatouille can be enjoyed on its own, served either hot or cold, along with toasted garlic bread, or it can be dished out as a side to roasted or grilled meat mains, especially lamb and chicken.

Fougasse is a flatbread that is typically sweetened with sugar and orange-flavored water. It can commonly be found in Provence and throughout southern France, and it is easily recognizable by its shape. Fougasse is usually shaped like a wheat grain, with cuts that form a veiny, leafy outline.

Originally, this bread has been baked since Roman times, and it was mainly used to test the temperature of the oven. Today, there are several variations of the bread, while olives, cheese, and figs are often incorporated into the dough. It provides a perfect accompaniment to a number of dishes, but it can also be used to make a variety of sandwiches.

Panisses are deep-fried chickpea cakes originating from the French regions of Provence and Côte d'Azur. They can be consumed as snacks or served as a side dish, and consist of chickpea flour batter, oil, boiling water, and salt. Their flavor is creamy, crunchy, and savory, and it is said that they taste like something between French fries and hummus.

Panisses are best paired with rosé wines, while the children's version of these snacks might be additionally dusted with confectioners' sugar. In the 1930s, panisses were especially popular around Marseille's Old Port, when they were paired with various salads as a complete meal.

Carottes paysannes is a traditional vegetable dish originating from Provence. The dish is made with a combination of carrots, garlic, parsley, olive oil, sugar, salt, and pepper. The carrots are cut into slices, sprinkled with salt, and cooked in olive oil for about ten minutes.

A mixture of chopped garlic, water, sugar, salt, and pepper is added to the pan and the dish is simmered until the carrots are tender and the liquid evaporates. Once cooked, the carrots are tossed with the parsley and served warm. The dish can be enjoyed as it is or it can be served as an accompaniment to roast meat.