This week, let’s celebrate the garden’s bounty with a vibrant, nourishing dish that sings with flavor and is cooked entirely in our trusty, non-toxic tool: the well-seasoned cast iron skillet. Our Hearty Cast Iron Skillet Ratatouille not only showcases the natural non-stick capabilities of cast iron but also brings a splash of color and a dose of health to your dinner table.
Ingredients:
- 1 medium organic zucchini, thinly sliced
- 1 organic yellow squash, thinly sliced
- 1 small organic eggplant, thinly sliced
- 2 organic bell peppers (preferably different colors), thinly sliced
- 3 medium organic tomatoes, thinly sliced
- 4 tablespoons of extra virgin organic olive oil, divided
- 2 cloves organic garlic, minced
- 1 small organic onion, finely diced
- 1 cup of homemade tomato sauce (see note below)
- A handful of fresh organic basil leaves, chopped
- A sprig of fresh organic thyme (or 1 teaspoon dried thyme)
- Salt and pepper to taste
Homemade Tomato Sauce (Quick Recipe):
- Blend 2 cups of ripe tomatoes with a clove of garlic, a handful of basil, salt, and a drizzle of olive oil until smooth. Cook over medium heat in your cast iron skillet for 10-15 minutes until thickened.
Instructions:
- Preheat Oven: Preheat your oven to 375°F (190°C), setting the stage for a slow-baked masterpiece.
- Sauté the Base: Heat 2 tablespoons of olive oil in your cast iron skillet over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 2-3 minutes.
- Layer the Sauce: Spread the homemade tomato sauce evenly over the sautéed base, creating a rich, flavorful foundation for your ratatouille.
- Arrange the Veggies: Artfully arrange the sliced vegetables (zucchini, squash, eggplant, bell peppers, and tomatoes) in a spiral pattern around the skillet, alternating colors and types for a beautiful presentation. Drizzle the remaining olive oil over the top and sprinkle with salt, pepper, thyme, and half of the chopped basil.
- Bake to Perfection: Cover the skillet with aluminum foil and cook in the oven for 40 minutes. Remove the foil and bake for an additional 20 minutes or until the vegetables are tender and slightly caramelized.
- Garnish and Serve: Sprinkle the remaining fresh basil over the cooked ratatouille before serving, adding a burst of freshness and color.
This ratatouille not only embodies the essence of non-toxic cooking but also highlights fresh produce’s seasonal beauty and flavors, all while leveraging the health benefits and non-stick convenience of a well-seasoned cast iron skillet. Enjoy the melding of flavors, the ease of cooking, and the peace of mind that comes from knowing your meal is as good for your body as it is for your taste buds.
Bon appétit, and here’s to a week filled with health, vitality, and delicious, non-toxic eats!
-Non-Toxic Dad