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!