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Ratatouille

Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 4 to 6
Author: Ashley L. Jones, from 'Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware'

Ingredients

  • 2 zucchinis sliced into ⅛" thick rounds
  • 2 yellow squash sliced into ⅛" thick rounds
  • 5 Roma tomatoes sliced into ⅛" thick rounds
  • 2 long eggplants sliced into ⅛" thick rounds
  • 2 cloves garlic minced
  • 1 red pepper cubed
  • ½ white onion chopped
  • 28 oz can crushed tomatoes
  • 1 tsp salt
  • 1½ tbs olive oil
  • Cracked pepper
  • Fresh parsley for garnish

Instructions

  • Preheat oven to 375°F.
  • In a 10- or 12-inch cast-iron skillet, heat 1 Tbsp of olive oil. Then add garlic, red pepper, and onion. Cook until soft. Pour in crushed tomatoes and cook for 10 minutes.
  • Arrange remaining vegetables to the skillet, arranging them in a circular pattern, to fill the skillet. Drizzle with olive oil and sprinkle with salt and pepper.
  • Bake covered (with lid or foil) for 20 minutes. Remove cover, and bake for another 10 to 15 minutes.
  • Sprinkle with chopped parsley and serve.