Ratatouille

I have 2 children, one 13 the other 19. My 19 year old is my extreme picky one, virgo and set in her ways. When it comes to vegetables there is no way this child will touch them until this year and Ratatouille. Not only is this dish beautiful to look at it tastes amazing. This is my version, the secret, the cast iron pot. My mother gave this to me as a Christmas gift. It’s the best gift I’ve ever received. I absolutely love it and use it for everything. 

Supplies:

  • 5 quart cast iron pot with lid
  • Cutting board and knife
  • Oven mitt

Ingredients:

  • 1 eggplant
  • 2 yellow squash (small size, 1 if large)
  • 2 zucchini (small size, 1 if large)
  • 1 large red tomatoe
  • 1 red onion (you may use sweet Vidalia if desired. We are a red onion house)
  • Olive oil
  • Herbes De Provence


Preheat oven to 350°. Pour, coating just the bottom of your pot with Olive oil.

Slice your vegetables  about 1/4 inch thick. Now your going to layer your vegetables in a spiral formation on the bottom of your pot, continuous till you reach the center. Alternate your vegetables, try not to double up on vegetables if possible. It’s ok if you do. 


Drizzle Olive oil over your vegetables then sprinkle your spice over the top, be sure that your vegetables have an even amount of spice, cover. Bake at 350° for about and hour till vegetables are tender.

Serves about 6.

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