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The Easy Ground Beef Skillet Dinner I Make Every Summer

May 9, 2025



My friend Anna taught me how to make ratatouille when we were in college together in Santa Cruz. I remember standing in her kitchen just blocks from the beach, laughing the afternoon away with a bunch of other girls while making a delicious dinner together. It was so fun.

Every summer since, I’ve continued to make ratatouille, and I’m sure that I say “I always forget how good this is!” every single time. This year, I haven’t forgotten, but I have decided to turn it into more of a main dish. I’m no longer blessed with long afternoons to spend in a beach house, but using these flavors takes me back there in my mind while the chaos of my household with two young kids whirls around me. 

Making Ratatouille a Hearty, Flavorful Main Dish

To turn ratatouille into a hearty dinner, I’ve added one of my favorite versatile proteins: a pound of ground beef. I go with 90% lean ground beef for this dish—there’s no need to drain off any excess grease, and you can still add plenty of olive oil, too.

Using enough olive oil and salt is the secret to a great ratatouille—they bring out the vibrant flavors of the vegetables. Freshly chopped herbs on top don’t hurt either—my favorite is basil, but chopped parsley is great, too. If you don’t have either around, sprinkle an extra pinch of Herbes de Provence or dried oregano on top just before serving. 

With the meat and veggies all in one dish, you only need a loaf of crusty bread to tie everything together and make it a meal. I like to serve a big country loaf alongside this ratatouille skillet, cut into thick, generous slices. Any crusty bread will work well to swipe up all of the flavorful cooking liquid.

Simply Recipes / Coco Morante


Using the Right Pan

It takes a big pile of summer vegetables to make a ratatouille. They’ll cook down considerably in the pot, but you still want to use a big enough cooking vessel to stir everything together without any veggies going overboard. I like to use a big braising pan, Dutch oven, or a skillet with high sides and at least a five-quart capacity.



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  • 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

  1. Prep and salt the vegetables:

    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.

  2. Cook the aromatics:

    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.

  3. Add the beef:

    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.

  4. Cook the vegetables:

    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.

  5. Finish and serve:

    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!

Nutrition Facts (per serving)
513 Calories
26g Fat
46g Carbs
31g Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories 513
% Daily Value*
26g 33%
Saturated Fat 6g 31%
76mg 25%
755mg 33%
46g 17%
Dietary Fiber 12g 42%
Total Sugars 19g
31g
Vitamin C 83mg 414%
Calcium 116mg 9%
Iron 5mg 29%
Potassium 1495mg 32%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.



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