Simple Cast Iron Skillet Ratatouille (The Fitchen)

Team: Fresh From The Fields Chefs

Host School: Bakersfield Elementary School

Age Group: Middle School

1 1/2 small eggplants

1 red bell pepper

3 small zucchinis

3 small yellow squash

For Sauce:

3 cloves of garlic

1/2 medium yellow onion

1 red bell pepper

15 oz. fresh cut tomatoes

3 tbsp. olive oil

1 tsp lemon juice

1 tsp. sea salt

1/2 tsp. pepper

1 tbsp. fresh oregano

1 tbsp. red pepper flakes

Preheat the oven to 350 degrees. Add the ingredients for the sauce into a blender and blend until smooth.

Save 1/4 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 - less than 1/4"thick is best.

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.