Simple Cast Iron Skillet Ratatouille

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 1/2 Eggplants, small
  • 3 cloves Garlic
  • 1 tbsp Oregano, dried
  • 2 Red bell pepper
  • 1 15 oz. can Tomatoes
  • 1/2 Yellow onion, medium
  • 3 Yellow squash, small
  • 3 Zucchinis, small

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tbsp Red pepper flakes
  • 1 tsp Sea salt

• Oils & Vinegars

  • 3 tbsp Olive oil

Found on thefitchen.com

Description

Ingredients

• For ratatouille:
• 1½ small eggplants
• 1 red bell pepper
• 3 small zucchinis
• 3 small yellow squash
• For sauce:
• 3 cloves of garlic
• ½ 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
• ½ tsp. pepper
• 1 tbsp. dried oregano
• 1 tbsp. red pepper flakes**

Directions

• 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.