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.
Servings: 0
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.
Notes
Recipe By: Thefitchen.com