Ratatouille Recipe

A dish originating from Nice, France, Ratatouille is as lovely to eat as it is to look at. These beautifully stewed vegetables will provide warmth and flavor on those cold nights. Pair this with some French bread and a nice Shiraz (or your other favorite red wine), and you can close your eyes and imagine yourself in Southern France.

Cast Iron Ratatouille

The Ingredients

Vegetables

  • 2 zucchinis
  • 2 yellow squash
  • 5 Roma tomatoes
  • 2 long eggplants

Sauce

  • 2 gloves garlic, minced
  • 1 red pepper, cubed
  • ½ white onion, chopped
  • 28oz can crushed tomatoes
  • 1 tsp salt

The Rest

  • 1 ½ tbs olive oil
  • Fleur de sel
  • Cracked pepper
  • Fresh parsley, chopped

The Steps

  1. Preheat oven to 375°F. Slice vegetables roughly to 1/8” thick rounds and set aside.
  2. In your Stargazer Cast Iron skillet, heat a bit of olive oil then add minced garlic, red pepper and onion and cook until soft. Pour in tomatoes and salt.
  3. Arrange vegetables in a circular pattern filling the skillet. Drizzle with olive oil and sprinkle with fleur de sel and pepper.
  4. Bake covered for 20 minutes then remove foil and bake another 10-15 minutes.
  5. Sprinkle with chopped parsley and serve.

CLICK HERE FOR A PRINTER-FRIENDLY VERSION OF THE RECIPE.

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