My husband and I love going to our neighborhood farmers' market on Sundays to buy all the delicious fresh local veggies and fruit and support our local farmers. Last weekend we found beautiful Japanese eggplant, tomatoes, zucchini, squash, peppers and basil...which were perfect for this delicious dish. 

In regular ratatouille, the veggies get quite stewed and soft and I searched for a way I could cook the veggies without them losing their form. I forgot I posted a simple Delicious Deconstructed Ratatouille (below) on my blog back in 2013! When I found this similar recipe, I wanted to try it in my cast iron skillet. Although the concept in both recipes is the same, simmering the tomatoes with the peppers and onions into a flavorful sauce and drizzling the finished dish with basil and parsley olive oil puts this dish over the top!

Veggies sliced, topped with herb oil and ready for oven

Ratatouille right out of the oven

  • 2 Japanese eggplants
  • 6 roma tomatoes
  • 2 yellow squashes
  • 2 zucchinis

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

  • 2 tablespoons chopped fresh basil, from 8-10 leaves
  • 1 teaspoon garlic, minced
  • 2 tablespoons Chopped fresh parsley
  • 2 teaspoons fresh thyme
  • salt and pepper
  • 4 tablespoons olive oil

  • Preheat the oven to 375˚F 
  • Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆inch rounds, then set aside.
  • Make the sauce: Heat the olive oil in a 12-inch oven-safe pan (cast iron is perfect) over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. 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, on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
  • Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
  • Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
  • Serve while hot as a main dish or side. The ratatouille is delicious the next day--cover with foil and reheat in a 350˚F oven for 15 minutes, or microwave to desired temperature.
  • Enjoy!

Ratatouille appetizer served on a slice of ciabatta

Ratatouille served over pasta


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