Courtesy of Liz Burrell, Big Green Egg Culinary Events Manager
Set the EGG for indirect cooking with a convEGGtor at 375°F/190°C. Add the Cast Iron Skillet to the grid to preheat.
Slice the eggplant, Roma tomatoes, squash and zucchini into thin rounds; set aside.
Make the sauce provide below.
Arrange the sliced veggies in the skillet, alternating the eggplant, tomato, squash and zucchini on top of the sauce from the outer edge to the middle of the skillet. Season with salt and pepper. Spoon the seasoning over the vegetables, reserving some to top the plated ratatouille and the bread.
Cover the skillet with foil and roast for 40 minutes. Uncover and continue cooking for another 20 minutes, until the vegetables soften. Remove the skillet from the EGG.
Slice the bread and place on the cooking grid to toast for 5-10 minutes until browning. Remove the bread and brush with some of the reserved herb seasoning.
Serve warm with the toasted bread as a main dish or side … enjoy!
To make the sauce, heat the olive oil and butter in the cast iron. Add the onion and bell pepper and sauté until soft, about 5-10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Add basil and garlic. Stir once more, and then spread the sauce out evenly with a spatula. Cook another 5-10 minutes. Remove the Cast Iron from the EGG.
Mix together all of the seasoning ingredients; set aside.
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