Description
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.
Ingredients
Scale
- 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 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 tsp. sea salt
- 1/2 tsp. pepper
- 1 tbsp. dried oregano
- 1 tbsp. red pepper flakes**
Instructions
- Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.
- Save 1/4 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 1/4" 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
**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!
- Prep Time: 15 mins
- Cook Time: 1 hour
- Category: Mains
- Cuisine: French