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Simple Cast Iron Skillet Ratatouille

4.7 from 3 reviews

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.

Scale

Ingredients

Instructions

  1. Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.
  2. Save 1/4 of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.
  3. Wash all of the veggies and slice them very thin – less than 1/4″ thick is best.
  4. Start arranging the slices in a spiral around the skillet, alternating between veggies.
  5. When the skillet is full, drizzle the remaining sauce over the top of the veggies.
  6. Lay a piece of parchment over the top of the skillet and bake for 1 hour.

Notes

**If you do not like spicy food, I recommend decreasing the amount of red chili flakes, or omitting it altogether. For us, the heat is perfect – but we like spicy food!