No ratings yet

Simple Cast Iron Skillet Ratatouille

A classic comfort dish, made with squash and eggplant in an herbed red pepper and tomato sauce. Delicious simplicity that cooks in a cast-iron skillet.

Course: Main Course

Servings:

Author: Thefitchen.com

Ingredients

For ratatouille:

1 1/2 small eggplants
1 red bell pepper
3 small zucchinis
3 small yellow squash

For sauce:

3 cloves of garlic
1/2 medium yellow onion
1 red bell pepper
1 - 15 oz. can of diced tomatoes
3 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon sea salt
1/2 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon red pepper flakes or less to taste

Instructions

Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth. Save ¼ of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.
Wash all of the veggies and slice them very thin – less than ¼" thick is best.
Start arranging the slices in a spiral around the skillet, alternating between veggies.
When the skillet is full, drizzle the remaining sauce over the top of the veggies. Lay a piece of parchment over the top of the skillet and bake for 1 hour.