If you’re looking for a simple and delicious recipe to make in your cast iron skillet, try this Ratatouille recipe! It’s a classic dish that’s perfect for any time of year. And the great thing about it is that it’s actually quite easy to make! You can use whatever vegetables you have on hand, and just chop them up, throw them in the skillet with some herbs and olive oil, and let them cook until they are tender and fragrant.
Ingredients:
- 1 large eggplant, chopped into small cubes
- 2 medium zucchini, chopped into small cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2-3 ripe tomatoes, chopped
- 1 red bell pepper, chopped
- 1 yellow squash, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions:
1. Preheat your oven to 375 degrees Fahrenheit.
2. In a large cast iron skillet, heat the olive oil over medium-high heat. Add the onion and garlic, and cook until the onions are translucent and fragrant.
3. Add the eggplant, zucchini, pepper, and squash to the skillet, and stir to combine. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender and caramelized.
4. Add the chopped tomatoes, basil, parsley, salt, and pepper to the skillet, and stir to combine.
5. Transfer the skillet to your preheated oven and bake for 20-25 minutes, until the ratatouille is bubbly and fragrant.
6. Let the ratatouille cool for a few minutes before serving. You can serve it on its own, or with some crusty bread or pasta.
Notes:
This ratatouille recipe is perfect for using up any vegetables you have in your fridge. You can use any combination of eggplant, zucchini, squash, peppers, and onions. You can also add in other vegetables like mushrooms, carrots, or potatoes. Feel free to experiment and make it your own!
If you’re vegetarian or vegan, this ratatouille is a great option for a main course. It’s filling, nutritious, and packed with flavor. You can also serve it as a side dish alongside grilled chicken or fish.
This ratatouille recipe is also a great option for meal prep. You can make a big batch on Sunday and have it for lunch or dinner throughout the week. It reheats well and will last for up to 5 days in the fridge.
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