Ground Beef Ratatouille Skillet Recipe

Introduction

This Ratatouille Ground Beef Skillet combines hearty ground beef with a vibrant medley of fresh vegetables for a comforting one-pan meal. Bursting with flavor and easy to prepare, it’s perfect for weeknight dinners served with crusty bread.

Ingredients

• 1 medium eggplant (about 1 pound)
• 2 large red bell peppers, stemmed and seeded
• 5 Roma tomatoes
• 1 large zucchini (about 12 ounces)
• 1 large summer squash (about 12 ounces)
• 2 teaspoons kosher salt
• 1/4 cup olive oil, plus more for serving
• 4 cloves garlic, chopped
• 1 large yellow onion, chopped
• 1 1/2 tablespoons tomato paste
• 1 teaspoon Herbes de Provence
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 1/4 teaspoon red pepper flakes
• 1 pound 90% lean ground beef
• Fresh basil leaves
• Crusty bread, for serving

Instructions

1. Step 1: Chop the eggplant, red bell peppers, tomatoes, zucchini, and summer squash into bite-sized pieces. Place them in a large bowl, sprinkle with 2 teaspoons kosher salt, and toss to combine. Let the vegetables sit for 15 minutes to draw out moisture.
2. Step 2: While the vegetables rest, heat 1/4 cup olive oil and the chopped garlic in a large, high-sided skillet or Dutch oven over medium heat. When the garlic begins to bubble at the edges, add the chopped onion and sauté until softened and slightly browned, about 5 minutes.
3. Step 3: Stir in 1 1/2 tablespoons tomato paste, 1 teaspoon Herbes de Provence, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Cook for about 1 minute until fragrant.
4. Step 4: Add the ground beef to the skillet. Break it apart with a wooden spoon or spatula and cook until fully browned, about 5 minutes.
5. Step 5: Add the salted vegetables along with any liquid released in the bowl into the skillet. Stir to combine, scraping up any browned bits from the bottom of the pan.
6. Step 6: Cover the pan and cook over medium heat, stirring every 5 minutes, until the vegetables are tender but not mushy, about 12 to 15 minutes.
7. Step 7: Remove the lid, stir the ratatouille again, then turn off the heat. Tear fresh basil leaves over the top, and add extra black pepper and a drizzle of olive oil.
8. Step 8: Serve the ratatouille hot with crusty bread on the side to soak up the flavorful juices.

Tips & Variations

• For a vegetarian option, omit the ground beef and increase the olive oil slightly to sauté the vegetables.
• Use fresh herbs like thyme or oregano if you don’t have Herbes de Provence on hand.
• Letting the salted vegetables rest helps reduce bitterness, especially with eggplant.
• If you prefer a spicier dish, add more red pepper flakes to taste.

Storage

Allow leftovers to cool to room temperature before transferring to an airtight container. Store in the refrigerator for 3 to 4 days. Reheat individual servings in the microwave for about 2 minutes, stirring halfway through for even warmth.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of ground meat instead of beef?

Yes, ground turkey, chicken, or pork can be used as alternatives. Adjust cooking times as needed and check for doneness.

What can I serve with this ratatouille skillet?

Crusty bread is a classic pairing to soak up the sauce, but it also goes well with rice, quinoa, or over pasta for a more filling meal.

Ground Beef Ratatouille Skillet Recipe

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★★★★★

4.5 from 64 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Ratatouille Ground Beef Skillet is a hearty, rustic dish combining the rich flavors of sautéed ground beef with a medley of fresh, tender vegetables like eggplant, zucchini, and bell peppers. Infused with garlic, Herbes de Provence, and tomato paste, this one-pan meal is perfect for a comforting dinner served with crusty bread to mop up the delicious sauce.

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Ingredients

Scale 1x2x3x

Vegetables

• 1 medium eggplant (about 1 pound), chopped into bite-sized pieces
• 2 large red bell peppers, stemmed and seeded, chopped
• 5 Roma tomatoes, chopped
• 1 large zucchini (about 12 ounces), chopped
• 1 large summer squash (about 12 ounces), chopped
• 2 teaspoons kosher salt

Meat and Aromatics

• 1/4 cup olive oil, plus more for serving
• 4 cloves garlic, chopped
• 1 large yellow onion, chopped
• 1 1/2 tablespoons tomato paste
• 1 teaspoon Herbes de Provence
• 1/4 teaspoon freshly ground black pepper, plus more for serving
• 1/4 teaspoon red pepper flakes
• 1 pound 90% lean ground beef

Garnish & Serving

• Fresh basil leaves
• Crusty bread, for serving

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Instructions

1. Prep and salt the vegetables: Chop the eggplant, bell peppers, tomatoes, zucchini, and summer squash into bite-sized pieces and place them in a large bowl. Sprinkle with kosher salt and toss to combine, then let the vegetables sit for 15 minutes to draw out moisture and enhance flavor.
2. Cook the aromatics: Heat olive oil and chopped garlic in a large, high-sided skillet or braising pan over medium heat. When garlic bubbles around the edges, add the chopped onion and sauté until softened and slightly browned, about 5 minutes. Stir in tomato paste, Herbes de Provence, black pepper, and red pepper flakes, and sauté for another minute until fragrant.
3. Add the beef: Add the ground beef to the skillet, breaking it up with a wooden spoon or spatula. Cook while stirring until the beef is fully browned and cooked through, about 5 minutes.
4. Cook the vegetables: Add the salted vegetables along with any liquid released into the bowl to the skillet. Stir well, scraping up any browned bits from the bottom of the pan. Cover the pan and cook, stirring every 5 minutes, until the vegetables are tender but not mushy, approximately 12 to 15 minutes.
5. Finish and serve: Remove the cover and stir the ratatouille. Tear fresh basil leaves over the top, add additional black pepper to taste, and drizzle with a little extra olive oil. Serve immediately with crusty bread on the side to soak up the sauce.
6. Storage: Let any leftovers cool to room temperature, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat in the microwave for about 2 minutes, stirring halfway through before serving.

Notes

• Salting the vegetables helps to remove excess moisture and prevents the dish from becoming watery.
• Using 90% lean ground beef keeps the dish flavorful without too much grease.
• Herbes de Provence add a fragrant, herbal note essential to authentic ratatouille flavors.
• Adjust red pepper flakes to your preferred spice level.
• This dish pairs beautifully with crusty bread or a light green salad for a complete meal.
• Leftovers reheat well and flavors meld even more after resting.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: French

Keywords: ratatouille, ground beef, skillet, one pan meal, French cuisine, vegetable medley, easy dinner