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Ingredients:
• 2 Japanese eggplants
• 3 zucchinis
• 3 yellow squash
Sauce:
• 3 garlic cloves
• 1 medium yellow onion
• 1 red bell pepper
• 2 tbsp. Arawak Farm® Dry Rub/Spice Blend #2
• 1 15-oz. can Cento whole Marzano tomato
• 3 tbsp. of EVOO
• 1 tsp of lemon juice
• Salt and Pepper
Instructions:
• Preheat oven to 375°
• Add all sauce ingredients to food processor or blender
• Blend until smooth (Place a ¼ cup to the side for later)
• Pour into cast iron skillet and spread to cover bottom of skillet
• Wash all vegetables and slice into ¼” slices
• Place in a large bowl and toss with EVOO
• Arrange tightly in a circle around (Alternating vegetables) the edge of skillet.
Then start a second circle moving towards the center.
• When skillet is full, drizzle the remaining sauce over the top of the vegetables
• Cut a piece of parchment paper into a circle and cover the skillet
• Place in oven and bake for 1 hour.
• Serve as a main dish or with your favorite protein!
