Simple Cast Iron Skillet Ratatouille
Simple Cast Iron Skillet Ratatouille takes roughly 1 hour and 15 minutes from beginning to end. One portion of this dish contains approximately 8g of protein, 12g of fat, and a total of 247 calories. For $2.43 per serving, you get a side dish that serves 4. 600 people were glad they tried this recipe. Head to the store and pick up zucchinis, red pepper flakes, yellow squash, and a few other things to make it today. It is brought to you by The Fitchen. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is a reasonably priced recipe for fans of Mediterranean food. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Cast-Iron Skillet Focaccia, Cast-Iron Skillet Cornbread, and Cast-Iron Skillet Chicken.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 60 minutes
Ingredients:
1 - 15 oz. can of diced tomatoes
1½ small eggplants
3 cloves of garlic
1 tbsp. lemon juice
3 tbsp. olive oil
1 tbsp. dried oregano
½ tsp. pepper
1 red bell pepper
1 tbsp. red pepper flakes
1 tsp. sea salt
½ medium yellow onion
3 small yellow squash
3 small zucchinis
Equipment:
oven
blender
frying pan
Cooking instruction summary:
Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.Save ¼ of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.Wash all of the veggies and slice them very thin – less than ¼" thick is best.Start arranging the slices in a spiral around the skillet, alternating between veggies.When the skillet is full, drizzle the remaining sauce over the top of the veggies.Lay a piece of parchment over the top of the skillet and bake for 1 hour.
Step by step:
1. Preheat the oven to 375º.
2. Add the ingredients for the sauce into a blender and blend until smooth.Save ¼ of the sauce for later and pour the rest into the cast-iron skillet.
3. Spread around to smooth it out.Wash all of the veggies and slice them very thin – less than ¼" thick is best.Start arranging the slices in a spiral around the skillet, alternating between veggies.When the skillet is full, drizzle the remaining sauce over the top of the veggies.Lay a piece of parchment over the top of the skillet and bake for 1 hour.
Nutrition Information:
covered percent of daily need
