This one pan Ratatouille recipe can be made with a variety of vegetables depending on what you have in your fridge. It’s vegan, gluten free, and easy to make!
Prep Time:20 mins
Cook Time:30 mins
Total Time:50 minutes
Yield:2 large bowls
2 teaspoons olive oil
1 large white onion
3 cloves garlic, peeled
1 bunch of fresh thyme
1 28oz can whole tomatoes
1 tsp of salt (plus more to taste)
1 medium zucchini
1 medium yellow squash
1 medium eggplant
Pinch of crushed red pepper flakes
Optional for serving: Fresh burrata cheese, fresh basil, crusty bread.
Handful of basil
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.
Dice the onion and add it to the pot. Let it cook for 5 minutes.
Mince the garlic and add it to the pot, cooking for another 3 minutes.
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.
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.
Season with salt and red pepper.
Serve with a dollop of burrata cheese, fresh basil, and a slice of crusty bread.
Try to cut your zucchini, squash, and eggplant into uniformly sized pieces. This will ensure that all the vegetables cook at the same rate.
If you don’t have a cast iron skillet, you can make this in a regular skillet. Avoid aluminum pans, if you can. The acidic tomatoes react with the aluminum and it can create a slight metallic taste in your food.
Tie your bundle of thyme together tightly so it’s easy to remove from the pan after cooking.