The Easy Ground Beef Skillet Dinner I Make Every Summer
Ingredients
- 11 mediumpound eggplant
- 2 large red bell peppers
- 5 Roma tomatoes
- 112 largeounces zucchini
- 112 largeounces summer squash
- 2 teaspoons kosher salt
- 1/4 cup olive oil
- 4 cloves garlic
- 1 large yellow onion
- 1 1/2 tablespoons tomato paste
- 1 teaspoon Herbes de Provence
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 1 pound 90% lean ground beef
- Fresh basil leaves Fresh basil leaves Fresh basil leaves
- Crusty bread Crusty bread Crusty bread
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Chop the eggplant, peppers, tomatoes, zucchini, and summer squash into bite-sized pieces and add them to a large bowl. Sprinkle the salt over the vegetables and toss to combine. Let sit for 15 minutes.
- While the vegetables sit, heat the olive oil and garlic in a large, high-sided skillet, Dutch oven, or braising pan over medium heat. When the garlic begins to bubble around the edges, add the onion and sauté until the onion is softened and begins to brown just a bit, about 5 minutes.,Add the tomato paste, Herbes de Provence, black pepper, and red pepper flakes and sauté until fragrant, about 1 minute.
- Add the ground beef to the skillet. Sauté, breaking up the meat with a wooden spoon or spatula while it cooks, until the beef is cooked through, about 5 minutes.
- Add the salted vegetables to the skillet along with any liquid that has accumulated in the bowl. Stir to combine, using the wooden spoon to nudge up any cooked-on bits from the bottom of the pan.,Cover the pan and let cook, uncovering to stir every 5 minutes or so, until the vegetables are softened and cooked through but not mushy, 12 to 15 minutes.
- Uncover the pot, give everything a final stir, then turn off the heat. Tear up the basil leaves and sprinkle them over the top of the ratatouille. Add a few grinds of black pepper and a generous drizzle of olive oil.,Spoon the ratatouille onto serving plates or into bowls and serve right away, with crusty bread on the side.,Let any leftovers cool to room temperature, then store in an airtight container in the fridge for 3 to 4 days. Reheat a serving in the microwave for about 2 minutes, stirring halfway through.,Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original