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vegetarian side dish

Iron Cast Skillet Ratatouille Recipe

Traditional ratatouille gets a pretty twist with seasonal veggies, perfect for holiday entertaining.
Course Main Course, Side Dish
Cuisine American, French


  • 2 eggplants
  • 6  roma tomatoes
  • 2 yellow squash
  • 2  zucchinis

Ingredients for the Ratatouille Sauce

  • 2 tbsp  olive oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • salt and pepper, to taste
  • 28 oz can of crushed tomatoes
  • 2 tbsp chopped fresh basil, from 8-10 leaves
  • 2 tsp herbs de Provence

Ingredients for Seasoning

  • 2 tbsp chopped fresh basil, from 8-10 leaves
  • 1 tsp  garlic, minced
  • 2 tbsp chopped fresh parsley
  • 2 tsp fresh thyme
  • salt and pepper to to taste
  • 4 tbsp  olive oil


  • Preheat the oven for 375˚F Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. I like to use my iron skillet. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes and herbs de Provence. 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. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan.
  • Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.Mix herb seasoning ingredients and pour over the cooked ratatouille.