Cast Iron Skillet Ratatouille

A hearty stew filled with fresh veggies!


  • 1 1/2 small eggplants
  • 1 red bell pepper
  • 3 small zucchini
  • 3 small yellow squash


  • 3 cloves of garlic
  • 1/2 medium yellow onion
  • 1 red bell pepper
  • 1 15 oz can diced tomatoes
  • 3 tablespoon olive oil
  • 1 tablespoon lemon juice We used Meyer
  • 1 teaspoon Sea Salt
  • 2 tablespoon Arawak Farm® Dry Rub & Spice Blend #2


  • Preheat the oven to 375º. Add the ingredients for the sauce into a blender  blend until smooth.
  • Save ¼ of the sauce for later and pour the rest into the cast-iron skillet. 
  • Spread around to smooth it out.
  • Wash all of the veggies and slice them very thin – less than ¼" thick is best.
  • Start arranging the slices in a spiral around the skillet, alternating between veggies.
  • When the skillet is full, drizzle the remaining sauce over the top of the veggies.
  • Lay a piece of parchment over the top of the skillet and bake for 1 hour.

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