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One-Pan Baked Ratatouille

One-Pan Baked Ratatouille

Hannah
Use all of your fall harvest in this easy, one-pan comfort meal! Looks beautiful, but comes together easily for a great weeknight dinner!
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Course Main Course, Side Dish
Cuisine French, Italian, Mediterranean
Servings 4

Equipment

  • Cast Iron Pam or oven safe skillet
  • Kitchen knife
  • Mandoline (optional)
  • Tin Foil (or cover)

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 medium Onion
  • 1/2 large Green Pepper
  • 4 cloves Garlic
  • 1 tbsp Italian Seasoning
  • 1/2 tsp Crushed Red Pepper
  • Salt and Pepper
  • 1 1/2-2 cups Crushed Tomatoes
  • 1 large Zucchini
  • 1 large Yellow Squash
  • 1 medium Eggplant
  • 2 large Tomatoes heirloom work great-choose multicolor!
  • 2 sprigs Fresh Thyme
  • 6-8 leaves Basil
  • 2 tbsp Olive Oil
  • Salt and Pepper

Instructions
 

  • In cast iron pan, heat oil and add chopped onions and green peppers. Stir until tender. Add minced garlic.
  • Sauté and season with salt, pepper, Italian seasoning, and crushed red pepper. Add crushed tomatoes, stirring well.
  • Turn heat lower and allow to simmer.
  • Preheat oven to 350. Using knife or mandoline, slice zucchini, squash, eggplant and tomatoes.
  • Starting in the center and fanning out, alternate vegetables in a circular layer in pan over sauce.
  • Drizzle with olive oil, fresh basil and thyme, salt and pepper. Cover with tin foil and bake for about 45 minutes.
  • Remove tin foil and bake another 20 minutes.
  • Serve hot with fresh herbs for garnish. Enjoy!
Keyword Cherry Tomato, eggplant, Keto, Low-carb, One Pan, Vegan, vegetarian, zucchini