Description
This special occasion-worthy ratatouille is as beautiful as it is delicious. Layers of tasty and colorful veggies are fanned out in a cast-iron skillet and baked until tender and delicious.
Ingredients
Scale
Tomato Sauce:
- 2 tablespoons olive oil
- 1/2 cup finely diced onion
- 3–4 cloves garlic, minced
- 20–26 oz. crushed or chopped tomatoes (Pomi organic chopped tomatoes)
- 1 teaspoon Herbes de Provence
- 1/8 teaspoon crushed red pepper
- 2 teaspoons salt
Vegetables:
- 1 small zucchini, evenly sliced 1/8 in
- 1 yellow summer squash, evenly sliced 1/8 in
- 1 eggplant, evenly sliced 1/8 in
- 2 tomatoes, evenly sliced 1/8 in
- 1 large potato, evenly sliced 1/8 in
- Fresh minced basil and thyme for garnish (optional)
Instructions
- Sauté onion in olive oil until translucent. Next add minced garlic and seasoning, sauté for another minute or two.
- Add crushed tomatoes, and let sauce simmer for 5 minutes or so. Pour the tomato sauce into the bottom of an oven proof cast iron skillet.
- Arrange vegetables in a circular fashion. Sprinkle with a little olive oil, minced basil and thyme.
- Cover with foil. Bake at 280 F for about 2 hours.
- Remove the foil, increase temperature to 350F, bake an additional 20 min.
Notes
- If you are short of time and you do not have time to arrange all the vegetables or to cook the dish for 2.5 hours, add the veggies to the tomato sauce and simmer until vegetables are soft.