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An overhead view of a serving of cast-iron skillet ratatouille with concentric layers of evenly slice eggplant, zucchini, squash, and tomatoes.

Cast-Iron Skillet Ratatouille

Course: Side or Main
Cuisine: French
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Resting time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 4
Calories: 234kcal
Author: Kris Longwell
This elegant Cast Iron Skillet Ratatouille features a vibrant spiral of seasonal vegetables layered over a rich, savory tomato and pepper sauce. Slow-roasted to perfection, it’s a stunning, veggie-forward dish that’s as flavorful as it is beautiful.
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Equipment

  • 1 9-10-inch cast-iron skillet
  • mandolin see NOTES
  • Parchment paper

Ingredients

For the Sauce Base (Piperade)

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 1 red bell pepper seeded and chopped
  • 3 cloves garlic minced
  • 1 15 oz can crushed tomatoes or tomato purée
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh basil chopped
  • salt and pepper

For the Vegetable Spiral

  • 2 zucchini sliced into ⅛-inch rounds
  • 2 yellow squash sliced into ⅛-inch rounds
  • 1 Chinese eggplant or Japanese, sliced into ⅛-inch rounds
  • 8 Roma tomatoes sliced into ⅛-inch rounds

For the Herb Drizzle and Finishing the Dish

  • 3 tablespoon olive oil
  • 1 teaspoon fresh thyme chopped
  • salt and pepper
  • 1 tablespoon basil fresh, chopped, for garnish
  • coarse sea salt for finishing

Instructions

  • Preheat oven to 375°F.

Prepare the Base

  • Heat the olive oil in your cast-iron skillet over medium heat. Add the onion and red bell pepper and sauté until soft and translucent, about 4 - 5 minutes. Stir in the garlic and sauté for another 30 seconds to 1 minute.
    2 tablespoon olive oil, 1 medium onion, 1 red bell pepper, 3 cloves garlic
  • Stir in the tomatoes, thyme, basil, and a healthy pinch of salt and pepper. Simmer, stirring often, for 5 minutes. Turn off the heat and use a spatula to spread the mixture evenly in the bottom of the pan.
    1 15 oz can crushed tomatoes, 1 tablespoon fresh thyme, 1 tablespoon fresh basil, salt and pepper

Arrange the Spiral

  • Pick up a slice of each vegetable in a sequence (ie, zucchini, squash, eggplant, tomato) and stack them in your hand. Start at the outer edge of your skillet and lay the stack against the edge, standing them upright but slightly leaning.
    2 zucchini, 2 yellow squash, 1 Chinese eggplant, 8 Roma tomatoes
  • Continue following the curve of the pan until you have completed the outer circle. Create another circle inside the outer circle. Finish with a stack of a few of the veggies in the very center, filling the gap.

Season, Bake, and Serve

  • In a small bowl, whisk together the olive oil (3 tbsp), thyme, garlic, and a healthy pinch of salt and pepper. Drizzle this mixture evenly over the top of the ingredients.
    3 tablespoon olive oil, 1 teaspoon fresh thyme, salt and pepper
  • Cut a piece of parchment paper into a circle the size of your skillet and lay it directly on top of the vegetables.
  • Place the skillet in the oven and bake for 40 minutes. Remove the parchment paper and bake for another 15 to 20 minutes. The veggies should be very tender, and the sauce should be bubbling.
  • Remove the skillet from the oven and let it rest for 5 - 10 minutes. Garnish with chopped basil (or basil leaves) and a sprinkling of coarse sea salt.
    1 tablespoon basil, coarse sea salt

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.
  • Mandoline vs. Knife: Use a mandoline to get perfectly uniform slices of the firm zucchini and yellow squash. However, for the softer skins of the Roma tomatoes and the spongy texture of the eggplant, a very sharp chef’s knife and a steady hand will provide much cleaner results and prevent crushing.
  • Vegetable Sizing: For a professional-looking spiral, try to select vegetables that are roughly the same diameter so they stack neatly in the skillet.
  • The "Cartouche": Don't skip the parchment paper circle! It acts as a lid that allows the vegetables to steam and become tender while preventing the delicate edges from browning too quickly.
  • Make Ahead: You can assemble the sauce and slice the vegetables a few hours in advance. For the best texture, wait to arrange the spiral and bake until you are nearly ready to serve.
  • Leftovers: This dish reheats beautifully in the oven or microwave and is often considered even more flavorful the next day once the aromatics have fully melded.
 

Nutrition

Calories: 234kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 20mg | Potassium: 936mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2517IU | Vitamin C: 96mg | Calcium: 66mg | Iron: 2mg