Ratatouille - Cast Iron

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

1. Preheat the oven to 375º. Add the ingredients for the sauce into a blender and blend until smooth.
2. Save ¼ of the sauce for later and pour the rest into the cast-iron skillet. Spread around to smooth it out.
3. Wash all of the veggies and slice them very thin (small guard in mandoline slicer).
4. Start arranging the slices in a spiral around the skillet, alternating between veggies.
5. When the skillet is full, drizzle the remaining sauce over the top of the veggies.
6. Lay a piece of parchment over the top of the skillet and bake for 1 hour.