I love ratatouille. No, I’m not talking about the Disney movie (although I did enjoy that film as well), I mean the delicious vegetable dish!
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Dinner
Cuisine: French
Servings: 6servings
Calories: 191kcal
Author: Lauren Bossi
Ingredients
2zucchini
2yellow squash
2smallsmall eggplants
5roma tomatoes
26ouncesof tomato basil pasta sauce
1yellow or red bell pepper
2Tablespoonsof fresh parsley
2Tablespoonsof fresh thyme
2Tablespoonsof fresh basil (about 7-9 leaves)
1teaspoonof minced garlic
Salt and pepper, to taste
4Tablespoonsof olive oil
Instructions
Prepare your veggies. Slice your zucchini into thin coins and repeat for each vegetable. Preheat oven to 375 degrees Fahrenheit.
Prepare your sauce. Saute diced bell pepper in a bit of olive oil over medium-high heat. Once heated (about 3-4min), add your sauce and reduce heat to low. Once warmed, pour sauce into the base of your cast iron skillet (I used a 12')
Next, layer vegetable coins in a spiral pattern around the skillet until the entire pan is covered.
Prepare your herb drizzle. Combine the minced garlic, chopped thyme, basil and parsley with 4 T of olive oil and salt and pepper. Mix well and evenly pour over the top of the veggies.
Cover finished dish with tinfoil and bake for 40-45 minutes covered, and remove the foil for the last 15-20 minutes until the veggies are soft.
Notes
This dish works great as a main meal or a side and allows you to add any other of your favorite veggies. Depending on how well you slice your veggies, and how large your skillet is, you may not end up using all of the vegetables in this recipe.