Ratatouille

The Ingredients

• 2 zucchinis, sliced into 1/8" thick rounds
• 2 yellow squash, sliced into 1/8" thick rounds
• 5 Roma tomatoes, sliced into 1/8" thick rounds
• 2 long eggplants, sliced into 1/8" thick rounds
• 2 gloves garlic, minced
• 1 red pepper, cubed
• ½ white onion, chopped
• 28 oz can crushed tomatoes
• 1 tsp salt
• 1½ tbs olive oil
• Cracked pepper
• Fresh parsley for garnish

The Steps

1. Preheat oven to 375°F. 
2. In your Stargazer 10.5-inch cast iron skillet, heat a bit of olive oil then add minced garlic, red pepper, and onion - cook until soft. Pour in crushed tomatoes and cook for 10 minutes.
3. Arrange remaining vegetables in a circular pattern filling the skillet. Drizzle with olive oil and sprinkle with salt and pepper.
4. Bake covered for 20 minutes then remove foil and bake another 10-15 minutes.
5. Sprinkle with chopped parsley and serve.

Prep Time: 20 min
Cook Time: 1 hr
Serves: 4-6