A recipe with colors and flavors that will leave you and your guests speechless. Super easy tasteful ratatouille recipe for the whole family.
6 Roma tomatoes
2 yellow squash
28 oz can of crushed San Marzano tomatoes
2 tsp. olive oil
1 medium yellow onion, diced
5 cloves garlic, minced
2 red bell pepper, diced
3 tbsp. chopped fresh basil
1/2 tsp. oregano
1/2 tsp. red pepper flakes
Salt and pepper to taste
Fresh summer herbs for garnish - Basil, Parsley, Thyme
When picking your vegetables, choose eggplant, tomatoes, zucchini and squash with similar diameter to allow for even layering.
Light your Pit Barrel® according to instructions.
Slice vegetables evenly, with a mandolin if available. Set aside.
Sauté onions, peppers and garlic in olive oil until soft. Add crushed tomatoes, salt and pepper to taste along with basil and spices.
Add mixture to 8 inch cast iron skillet. Layer sliced vegetables in a spiral pattern, starting on the outside and working inward.
Cook on Pit Barrel® for about 1.5 hours or until the vegetables become tender.
Garnish with fresh herbs.