Ratatouille is probably one of the most well- known vegetarian French dishes. It is a combination of vegetables simmered in tomato sauce with lots of herbs.
I came across this recipe by Tasty a few months ago and made modifications to fit a 10 inch cast iron skillet and to our taste.
Here is a link to Tasty’s recipe:
https://tasty.co/recipe/ratatouille
Our family is not a huge fan of eggplants so I omitted them. I also used a mandolin to slice the vegetables evenly. You can certainly use a knife but make sure the slices are even. I used a cast iron pan to make the whole dish in one pan, but you can use a non-stick or stainless steel pan to make the sauce and then transfer the sauce to a round oven safe dish to layer your veggies and cook it in the oven. The most time consuming part of this recipe is layering of the veggies but that also gives it the most stunning look. So please take your time to do that 😊
We like to sop up the tomatoes juices with a slice of crusty bread but you can serve it with any grain of your choice.
Here is my adapted recipe:
Ratatouille
Adapted from Tasty’s Ratatouille recipe for a 10-inch skillet.
6
servings30
minutes40
minutesIngredients
VEGGIES
4 Roma tomatoes
2 Yellow squashes
2 Zucchinis
- SAUCE
1 tablespoon olive oil
3 cloves garlic, minced
1 red bell pepper, diced
salt, to taste
pepper, to taste
2 cups of canned crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
- HERB SEASONING
2 tablespoons chopped fresh basil, from 8-10 leaves
1 tablespoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons chopped thyme
salt, to taste
pepper, to taste
3 tablespoons olive oil
Method
- Preheat the oven for 375˚F
- Slice the tomatoes, squash, and zucchini into approximately ¹⁄8 -inch rounds, then set aside. You can do this with a knife or a mandolin.
- Make the sauce: Heat the olive oil in a 10-inch oven-safe pan over medium-high heat. Sauté the garlic, and bell peppers until soft, about 5 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula. Let the pan cool completely.
- Arrange the sliced veggies in alternating patterns, on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
- Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
- Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Serve warm with slices of crusty bread.
