Recipe From My Boyfriend Cast Iron Skillet Ratatouille Pie Marissa A. Ross

Although I prefer the summer months to anything else, I do love the change of seasons simply for the food. I’ve been scarfing down salads for what seems like a jail sentence and I’m definitely ready for some good-old-fashioned, hearty fall food. This scrumptious Ratatouille Pie is just was the doctored ordered, along with my couch and a couple hours of Netflix snuggled up with my dog. It definitely falls in the “sweatpants food” category but it’s a garden smörgåsbord! I love it because it combines fall favorites like squash, with the stuff you always find in your fridge but you’re not sure what to do with (hey, I’m looking at you celery). I dare you to eat a healthier pie this season!

Ratatouille Pie
(Serves 4-6)

Tools:
12” Cast Iron Skillet

Ingredients:
(In order of appearance)
• 1 ½ cups celery (sliced)
• 1 ½ cups yellow onion (sliced)
• 6 – 8 cloves garlic (minced)
• 1 cup carrot (sliced)
• 1 eggplant (sliced)
• 2 cups broccoli
• 2 cups cauliflower
• 1 red bell pepper
• 5 – 6 roma tomatoes
• 2 yellow squash
• 1 cup vegetable stock/broth
• thyme
• Italian parsley
• Olive oil
• Salt
• Pepper
• 1 pie crust

Method:

1. Put a nice coat of olive oil on your cast iron skillet

2. Add celery, onion, garlic and carrot for the bottom layer as well as a pinch of salt and pepper.

3. For the second layer add a layer of eggplant. Slice the eggplant horizontally and place the “circles” along the perimeter of the skillet and then work your way in.

4. Then add the broccoli and cauliflower.

5. Preheat oven to 325.

6. In similar fashion to the eggplant, add a layer of roma tomatoes covering the entire surface of the ratatouille. Do the same for the squash.

7. In small bowl, mix together vegetable broth/stock, thyme, parsley and a pinch of salt and pepper.

8. Pour mixture over ratatouille.

9. Place in oven and bake for 30 minutes. When 30 minutes are up, remove ratatouille from oven and spread the piecrust over the top. Season piecrust with salt and pepper.

10. Return pie to oven, turn heat up to 425 for another 30 minutes.

11. Remove from heat and let cool for 10 minutes.

And last but not least, chow down. :D

Don’t forget to let us know how your pie goes in the comments!

Big thanks to my amazing boyfriend & the best cook I know, Ben. ♥

comments

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  1. This looks so delicious.

  2. kinda/maybe/actually did just drool on my keyboard. Gross…
    but true!
    Yummmm :)