Cast Iron Skillet Ratatouille


A classic comfort dish, made with squash and eggplant in an herbed red pepper and tomato sauce. Delicious simplicity that cooks in a cast-iron skillet

1 1/2 small eggplants
1 red bell pepper
3 small zucchinis
3 small yellow squash
3 cloves of garlic
1/2 medium yellow onion
1 red bell pepper
1 – 15 oz. can of diced tomatoes
3 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. sea salt
1/2 tsp. pepper
1 tbsp. dried oregano
1 tbsp. red pepper flakes

Preheat the oven to 375 F. Add the ingredients for the sauce into a blender and blend until smooth.
Save 1/4 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 1/4
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.