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One Pan Ratatouille Recipe

5 from 17 reviews

Ingredients

Instructions

  1. In a large cast iron skillet or pot, heat 1 tbsp olive oil over medium heat for a couple of minutes until it begins to shine.
  2. Dice the onion and add it to the pot. Let it cook for 5 minutes.
  3. Mince the garlic and add it to the pot, cooking for another 3 minutes.
  4. Add the tomatoes and bundle of thyme. Let it cook for about 5 minutes over low to medium heat, and use a spoon to gently break apart the tomatoes.
  5. Chop the eggplant zucchini and squash into 1/2″ pieces and add them to the pot, cooking for 20 minutes, or until they’ve softened.
  6. Season with salt and red pepper.
  7. Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.