For ratatouille:
1½ small eggplants
1 red bell pepper
3 small zucchinis
3 small yellow squash
For sauce:
3 cloves of garlic
½ medium yellow onion
1 red bell pepper
1 - 15 oz. can of diced tomatoes
3 tbsp. olive oil
1 tbsp. lemon juice
1 tsp. sea salt
½ tsp. pepper
1 tbsp. dried oregano
1 tbsp. red pepper flakes
Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.
Save ¼ of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.
Wash all of the veggies and slice them very thin (small guard in mandoline slicer).
Start arranging the slices in a spiral around the skillet, alternating between veggies.
When the skillet is full, drizzle the remaining sauce over the top of the veggies.
Lay a piece of parchment over the top of the skillet and bake for 1 hour.