Lunch & Dinner



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

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