Cast-Iron Ratatouille
Note that veggies can vary in size greatly so my amounts are based on what I used & may not be exact! Use your judgement. You may have enough to save for salad or roast vegs another night! Also, you will want a sizable cast-iron skillet (like a #11, #12 or #13 pan which are between 12-14 inches) to make the perfect circle with the veggies, or smaller veggies. I have also used a ‘standard’ #8 which is about 9 inches in the bottom (the top is more like 10 & 1/2). IF you don’t own cast iron, you may use a casserole dish instead.
Servings Prep Time
6people 30minutes
Cook Time
60minutes
Servings Prep Time
6people 30minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Gather all ingredients & prep as directed (Mise en place)
  2. Preheat oven to 375
  3. Place cast iron pan on stove top & drizzle with a little olive oil. Turn heat on medium. Add garlic & sauté for 5 minutes. Add enough pasta sauce to put about 1/2 – ¾ inch of sauce in bottom of skillet. Turn off heat after a minute.
  4. Starting on the outside stack vegetables (on their sides) alternating vegetables in sequence. Repeat (see pictures for options here) until skillet is full. Drizzle with infused oil & sprinkle with S & P
  5. Cover with foil (trying not to have it touch the vegetables) & bake for 40 minutes. Remove foil & bake an additional 10-20 (now is also a good time for a sprinkle of cheese if you so desire)
  6. Remove from oven & sprinkle with thyme (basil or another small drizzle of oil & a sprinkle of good parmesan if you desire. Serve as a side to your favorite meat, pasta or alone with bread as a vegetarian entrée! ENJOY!