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  • Writer's pictureShelby O'Hagan

Ratatouille Recipe

Updated: Aug 17, 2022


ratatouille in cast iron pan
Image from Tasty -- mine looked basically the same!

But I figured that it needed sharing since I talked it up and have been dreaming about it ever since... for such a simple dish, it has so much flavor -- YOU HAVE TO TRY IT! I did change the veggie amounts to match what I was able to fit in my cast iron pan. There is literally no way to fit the amount called for in the size pan they recommended (witchcraft). If you use a really big dish/pan then use 2 of each the zuccs and yellow squash and potentially add eggplant to be more ~authentic~. The original called for eggplant, but they were so girthy compared to the other veggies that I decided to opt out. I didn't want that girthy ol' eggplant messing with my design, and you know what? I don't think I missed out. :)



  • 1.5 zucchini

  • 1.5 yellow squash

  • 7 roma tomatoes


  • 2 tablespoons avocado oil

  • 1 small onion, diced

  • 4 cloves garlic, minced

  • 1 orange pepper, diced

  • 1 yellow pepper, diced

  • 28oz can crushed tomatoes with basil

  • 2 tablespoons fresh basil, chopped (8-10 leaves)

  • salt and pepper to taste

Herb Seasoning:

  • 2 tablespoons fresh basil, chopped (8-10 leaves)

  • 1 clove garlic, minced

  • 2 teaspoons thyme

  • 1 tablespoon Italian seasoning

  • 4 tablespoons olive oil

  • salt and pepper to taste

ratatouille in a rectangular dish
Doesn't have to be made in a round pan!


  1. Slice zucchini, yellow squash, and romas into ~1mm rounds, set aside (-- this part takes forever, so get it over with first!)

  2. Preheat oven to 375˚F

  3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.

  4. Arrange your sliced veggies in a fun pattern on top of the sauce along the outer edge of the pan and into the middle. I did yellow squash, zucchini, roma, yellow, zucc, roma, etc. Season with salt and pepper.

  5. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.

  6. Mix herb seasoning ingredients and pour over the cooked ratatouille.Serve while hot as a main dish or side. Ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F oven for 15 minutes.

ratatouille in an oval dish
Wow. Perfection.

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