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