This one pan recipe is packed with fresh vegetables, tomato sauce, and a variety of fresh herbs. It’s hearty and delicious and can be paired with a protein or grain. It is ready in less than an hour and is easier than it looks to assemble. Plus, it’s vegan, gluten free, and lasts for a few days in the fridge for leftovers.
What is Ratatouille?
It is a traditional french stew made with lots of fresh vegetables and herbs. Vegetables usually in ratatouille are tomatoes, eggplant, zucchini, and peppers.
For this recipe, I used:
- Olive Oil: I use extra virgin olive oil which is not processed or refined and has more nutrients
- Eggplant: you want to use traditional purple eggplant
- Zucchini: try to get one that is an even size to your eggplant so that the slices can be similar in size
- Roma Tomatoes: you want to use large juicy and ripe tomatoes
- White Onion: this is a sweeter variety of onion that adds great flavor to the dish
Tips:
- Slice your eggplant, zucchini, tomatoes, and onion as close to the same size as possible
- If you don’t have a cast iron skillet, you can make this in an oven safe pan
- You might have some leftover scrap veggies after making this recipe. I recommend you use the eggplant in my scrap veggie egg cups
- You can add chili flakes into the tomato sauce if you want an extra bit of spice (I personally don’t love too much spice).
- Fresh herbs on top add lots of great flavor and health benefits
- Substitutions: you can swap out yellow summer squash for the zucchini
- Enjoy ratatouille plain or over rice, quinoa, or fish
How to Store:
- Once cooled, store in an airtight sealed container in the refrigerator for up to 3 days
One Pan Vegetable Ratatouille
Cooking & Baking Supplies
- Lodge Cast Iron Skillet
Ingredients
- 1/2 tbsp olive oil
- 1 garlic clove, minced
- 1/2 large zucchini, cut into ¼ inch slices
- 1/2 eggplant, cut into ¼ inch slices
- 2 roma tomatoes, cut into ¼ inch slices
- 1 1/2 cup tomato sauce
- 1/2 yellow onion, cut into circles
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme
- salt and pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375 degrees.
- Mince your garlic and using a sharp knife, slice your zucchini, eggplant, tomatoes, and onions into 1/4 inch thick circular slices.
- Mix together olive oil and herbs in a small bowl (olive oil, basil, parsley, thyme, salt and pepper sprinkle) and set aside.
- In a 10’’ skillet over low heat, add tomato sauce with some salt and pepper and bring to a bubble, about 2-3 minutes. Turn the heat off.
- Take one slice of each vegetable (zucchini, eggplant, tomato) and starting at the rim of the pan, start arranging vegetables into a spiral. Add in your onion slices every so often. Continue around the entire pan, moving to the center and continue to fill vegetables in a circle, overlapping them.
- When the skillet is full, top with the herb olive oil mix. Cover the skillet with tin foil and cook for 35 minutes.
- Remove from the oven and ENJOY!
Did you make this recipe?Tag @girlswhoeat!
