Cooking with Nash: a Homecook’s take on RATATOUILLE

I absolutely adore the fine details of fresh picked oregano to the meticulously placed zucchini with a superb tomato sauce, just the way you like it. And I know how important this dish is to some, christ we even have a beautiful movie about a rat, named after this dish.

Just to clarify, this recipe isn’t really that proper, like it should be.

But this recipe is alive to create a pleasing dinner with for your family with a nice cast iron baked Ratatouille.

Serves: 4-6

Equipment: Cutting board, Chefs Knife, small pot for onions, pot for blanching, Cast iron pan


Yellow squash, 1

Green zucchini, 1

Roma Tomatoes, 4

White onion, 1

Red onion, 1

Garlic, minced 3 cloves

Olive oil, 3 tbsp

Tomato sauce, 2 cups

Parmesan, grated 1/2 cup


Preheat oven to 400°F.

Slice your vegetables! Small dice your onions, and then slice your zucchini, squash and tomatoes.

Bring pot of water to a boil, add in salty until almost tasting too salty.

Small pot cook down onions slowly in oil.

Blanch and shock the squash and zucchini. Stir onions to not brown Season with salt. Cook for 10 minutes.

Begin building your ratatouille in your cast iron!

Rub cast iron with tbsp of oil. Spoon in small layer of sauce. Arrange ratatouille tightly in circular pattern while going towards the middle.

During last two minutes of cooking onions adjust to high heat. Add minced garlic and fold in, slowly caramelizing both onions and garlic.

Spoon onion mixture in-between the layers of squash, zucchini and tomato. Add more sauce, sprinkle on cheese.

Bake in oven for 15-20 minutes.

Serve and enjoy.

Recipe by:

Nash Reba


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