Cast Iron Ratatouille
Servings
Serves 4-6
Total time
1
hourThis recipe for Ratatouille is simple, beautiful and amazingly delicious and takes advantage of the bounty of summertime produce. We love the combo of Pesto Extra Virgin Olive Oil and fresh basil. A cast iron skillet is the perfect vessel for this dish. The caramelization of the sauce and vegetables on the bottom of the skillet are so magical. A lovely dish, chock full of vegetables and so very delicious.
Ingredients
1 1/2 cups Dagostino Pasta Sauce
5 cloves garlic, minced
1 large or 2 small eggplant
1 large zucchini
3 or 4 large yellow squash
1 large red bell pepper
Freshly ground black pepper
Big Handful fresh basil
Instructions
- Preheat oven to 375°F. Place a cast iron skillet in the oven to pre-heat.
- Trim the ends off the eggplant, zucchini, squash and red bell pepper. Slice vegetables to a 1/4 inch thickness. Place eggplant slices on a paper towel and sprinkle with salt. Let slices sit for 20 minutes to pull out the bitter juices. Rinse eggplant slices, pat dry and set aside.
- Remove the skillet from the oven and lightly brush with a little Pesto Extra Virgin Olive Oil. Spread the D’Agostino Sauce evenly in the bottom of the preheated cast iron skillet. Scatter the garlic over the sauce.
- Arrange vegetable slices over tomato sauce in concentric circles starting from the outer edge working towards the center. Alternate eggplant, zucchini, squash, bell pepper. Drizzle with the Pesto Extra Virgin Olive Oil. Season with a sprinkling of French Herb Salt.
- Cover with a circle of parchment or foil cut to fit just inside the cast iron skillet. You don’t want to completely seal the skillet and trap the heat. The parchment/foil “lid” protects the dish from drying out while allowing some of the steam to escape. Bake 40-45 minutes until vegetables are tender.
- Just before serving, garnish with a big handful of torn fresh basil.
