Required Ingredients
- 1 zucchini squash
- 1 yellow squash
- 4-5 roma tomatoes
- 1 orange bell pepper
- can of crushed tomatoes (or tomato sauce; reduce it for a bit before adding anything)
- Rosemary
- Thyme
- Salt
- Olive oil
Optional Ingredients
Be careful adding the extras to this one, especially the eggplant. An additional or larger vessel may be needed; the base recipe is a tight fit in a 9-inch cast iron.
- very small sweet onion
- Garlic, any type, minced or powdered
- very small eggplant
- provolone cheese, deli sliced
Process
- Preheat the oven to 350 F (if baking immediately)
- Slice into quarters lengthwise, and then chop into 1/4 inch bits, the zucchini, yellow squash, and optional eggplant.
- Roughly chop the tomatoes to a similar size to the squash.
- Seed and mince the bell pepper; the pieces of this one should be a bit smaller.
- Optionally, peel and mince the onion; smaller bits like the bell pepper.
- gently saute the peppers and optional onion in olive oil, in a cast iron skillet (or other oven-safe container)
- When the onion is cooked to translucent and the peppers are cooked but not burnt, add the rosemary, thyme, salt, and optional garlic.
- Saute that mix for one minute or slightly less; add the crushed tomatoes and combine well.
- Contain all of the vegetables into the cast iron skillet (or transfer all of it to midsized casserole dish if that turns out to be too small)
- Stir and toss all of it together until the vegetables are covered in sauce. Cover with foil or an oven-safe lid.
- If prepping for later, chill in the fridge for up to three days. Do not freeze. Remove top and mix again before baking if this step is taken.
- Bake at 350 F for 35 minutes or until squash is soft
- Optionally, top with provolone slices and return to oven for 5 minutes or so, until cheese is melted.
- Serve hot and immediately after baking.