What type of dish often features local vegetables, herbs, and seafood in Provence?

The dish that often features local vegetables, herbs, and seafood in Provence is bouillabaisse. This traditional Provençal fish stew is not only renowned for its flavor but also for its ability to highlight the region's fresh produce. Bouillabaisse typically includes a variety of fish and shellfish, which can be caught in the nearby Mediterranean Sea, alongside local vegetables such as tomatoes, leeks, onions, and garlic. The dish is further enhanced with aromatic herbs, such as saffron and fennel, which are commonly found in Provençal cuisine.

Ratatouille is primarily a vegetable dish, emphasizing the region's produce, but it does not traditionally include seafood. Quiche, a savory pie, is more associated with the Lorraine region and typically consists of eggs, cream, and cheese rather than the seafood and vegetable combination found in bouillabaisse. Coq au Vin, a classic French dish, focuses on chicken braised with wine, mushrooms, and lardons, and also does not relate to the seafood aspect or the specific culinary characteristics of Provence. Hence, bouillabaisse is the dish that distinctly represents the local flavors and ingredients found in this Mediterranean region.