Lenten Ratatouille

If you’ve never made ratatouille before, let me tell you—it’s as soul-satisfying to prepare as it is to eat. It’s colorful, nourishing, and perfect for Lenten fasting seasons, when we lean into simple, plant-based meals that are both beautiful and deeply nourishing. This recipe is a celebration of vegetable abundance, fresh herbs, and humble ingredients elevated by care, patience, and just a little food artistry.

And here’s the fun twist: it’s made in a cast iron skillet.

Not only does that help create a beautifully caramelized base, but cast iron cooking has been shown to increase the iron content in food—a gentle and natural way to support mineral absorption, especially for women in their menstrual or follicular phases, or during times of fasting when iron-rich animal products may be limited.

So grab your garden squash (yes, even the funny-shaped ones!), your prettiest zucchini slices, and let’s make this dish!

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INGREDIENTS

Base

• Drizzle of Avocado oil

• 2 red bell peppers, chopped

• 4–5 cloves garlic, minced

• 1 eggplant, sliced into thin rounds

• 5 Roma tomatoes, sliced

• 2–3 zucchini, sliced (use fewer if large, more if smaller)

• 2 yellow squash, sliced
  (feel free to use garden squash—imperfection is welcome here!)

• 1 tsp mineral salt

• 1 tsp black pepper

• 1 (28 oz) can crushed tomatoes

• 2 tbsp fresh basil, chopped

Herb Topping

• 2 tbsp fresh basil, sliced into ribbons

• 2 tsp minced garlic

• 1 tbsp fresh parsley, diced

• 2 tsp fresh thyme

• ½ tsp mineral salt

• ½ tsp black pepper

• 4 tbsp avocado oil

INSTRUCTIONS

• Preheat oven to 375°F (190°C).

• Warm your 12"–14" cast iron skillet over medium heat. Add a drizzle of avocado oil and sauté the minced garlic until fragrant (about 1 minute).

• Add the chopped red bell peppers and cook for another 2 minutes until slightly softened.

• Stir in the crushed tomatoes, salt, pepper, and 2 tbsp of chopped basil. Let this simmer for 3–5 minutes while you prep your veggies.

• Slice all your eggplant, tomatoes, zucchini, and squash into thin rounds.

• Begin layering the sliced veggies on top of the tomato-pepper base, creating a spiral or alternating row pattern. This is your food art moment—make it as rustic or as pretty as you like!

• In a small bowl, mix together all the herb topping ingredients. Using a spoon, drop generous dollops of the herb mixture all over the layered vegetables.

• Cover the skillet with foil and bake for 1 hour.

• Remove from the oven, discard foil, and let cool for 5–10 minutes before serving.

RECIPE NOTES/TIPS

• Serve warm with a slice of sourdough or alongside lentils or rice for a heartier meal.

• Leftovers are even better the next day!