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One Pan Ratatouille Recipe

  • Author: Liz Thomson
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 2 large bowls 1x
  • Category: Dinner
  • Cuisine: Italian

Description

ThisĀ 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!


Scale

Ingredients

  • 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

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.


Notes

  • 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.

Keywords: Ratatouille