Classic Ratatouille
 
Makes 6 servings
Ingredients
  • 2 tablespoons olive oil, divided
  • 1 tablespoon minced garlic
  • 1 (15-ounce) can crushed tomatoes
  • ¼ cup refrigerated pesto
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon fresh oregano leaves
  • 5 small tomatoes, sliced crosswise ¼ inch thick
  • 2 small eggplants, sliced crosswise ¼ inch thick
  • 1 large zucchini, sliced crosswise ¼ inch thick
  • 1 large yellow squash, sliced crosswise ¼ inch thick
  • 1 small yellow onion, sliced crosswise ¼ inch thick
  • Garnish: crushed red pepper, fresh oregano leaves, chopped fresh parsley
Instructions
  1. Preheat oven to 400°.
  2. In a 10-inch enamel-coated cast-iron skillet, heat 1 tablespoon oil over medium-high heat. Add garlic, and cook, stirring occasionally, until lightly golden and aromatic, 1 to 2 minutes. Stir in crushed tomatoes, pesto, 1 teaspoon salt, and oregano; cook, stirring occasionally, until hot and bubbly, about 2 minutes. Remove from heat. Using an offset spatula, spread tomato mixture evenly in bottom of skillet.
  3. Starting at outer edge of skillet and working inward, arrange sliced tomatoes, eggplant, zucchini, yellow squash, and onion in concentric circles, alternating vegetables and overlapping slices so just a little bit of each slice is visible. Brush with remaining 1 tablespoon oil, and sprinkle with remaining 1 teaspoon salt. Cover with lid or foil.
  4. Bake until vegetables are tender, about 1 hour. Uncover and bake until lightly browned, about 20 minutes more. Garnish with crushed red pepper, oregano, and parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/classic-ratatouille/