Simple Cast Iron Skillet Ratatouille

Simple Cast Iron Skillet Ratatouille takes roughly 1 hour and 15 minutes from beginning to end. One portion of this dish contains approximately 8g of protein, 12g of fat, and a total of 247 calories. For $2.43 per serving, you get a side dish that serves 4. 600 people were glad they tried this recipe. Head to the store and pick up zucchinis, red pepper flakes, yellow squash, and a few other things to make it today. It is brought to you by The Fitchen. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. It is a reasonably priced recipe for fans of Mediterranean food. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Cast-Iron Skillet Focaccia, Cast-Iron Skillet Cornbread, and Cast-Iron Skillet Chicken.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 60 minutes

 

Ingredients:

1 - 15 oz. can of diced tomatoes

1½ small eggplants

3 cloves of garlic

1 tbsp. lemon juice

3 tbsp. olive oil

1 tbsp. dried oregano

½ tsp. pepper

1 red bell pepper

1 tbsp. red pepper flakes

1 tsp. sea salt

½ medium yellow onion

3 small yellow squash

3 small zucchinis

Equipment:

oven

blender

frying pan

Cooking instruction summary:

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.

 

Step by step:


1. Preheat the oven to 375º.

2. 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.

3. 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.


Nutrition Information:

Quickview
227k Calories
6g Protein
12g Total Fat
29g Carbs
66% Health Score
Limit These
Calories
227k
11%

Fat
12g
18%

  Saturated Fat
1g
11%

Carbohydrates
29g
10%

  Sugar
17g
19%

Cholesterol
0.0mg
0%

Sodium
769mg
33%

Get Enough Of These
Protein
6g
13%

Vitamin C
85mg
104%

Manganese
1mg
56%

Fiber
11g
45%

Vitamin A
2169IU
43%

Vitamin B6
0.83mg
41%

Potassium
1321mg
38%

Vitamin K
36µg
35%

Vitamin E
5mg
34%

Folate
119µg
30%

Copper
0.48mg
24%

Vitamin B2
0.39mg
23%

Magnesium
88mg
22%

Iron
3mg
19%

Vitamin B3
3mg
19%

Vitamin B1
0.26mg
18%

Phosphorus
166mg
17%

Vitamin B5
1mg
13%

Calcium
116mg
12%

Zinc
1mg
9%

Selenium
2µg
3%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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