Ratatouille

Serves: 4-6

• 1½ small eggplants
• 1 red bell pepper
• 3 small zucchini 3
• small yellow squash

• 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 (we used Meyer)
• 1 tsp. sea salt
• 2 tbsp. Arawak Farm® Dry Rub & Spice Blend #2

Instructions

Preheat the oven to 375°.

Add the ingredients for the sauce into a blender blend until smooth.

Save ¼ of the sauce for later and pour the rest into the 10-12in cast-iron skillet and spread around to smooth it out evenly in the pan.

Wash all of the veggies and slice them very thin - less than ¼" 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.