Steps

• Step 1

  Heat 2 tablespoons of olive oil in a 12-inch cast iron pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated.

  Ingredients

  • 2 Tablespoon olive oil

  • 1 Medium onion, diced

  • 6 Clove garlic, minced

  • 2  red or green bell peppers, diced

  • To Taste kosher salt

  • To Taste Pepper

  • 1  (28 oz) crushed tomatoes

• Step 2

  Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce with your spatula or spoon.

  Ingredients

  • 2 Tablespoon fresh basil, chopped

• Step 3

  Arrange the sliced veggies in alternating pattern on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper and sprinkle the herbs over the top.

  Ingredients

  • 2  Eggplants, Sliced into 1/4" Rounds

  • 6  Roma Tomatoes, sliced into 1/4" rounds

  • 2  Yellow Squash, sliced into 1/4" rounds

  • 2  Zucchinis, sliced into 1/4" rounds

  • 2 Tablespoon fresh basil, chopped

  • 1 Teaspoon garlic, minced

  • 2 Tablespoon parsley, chopped

  • 2 Teaspoon chopped thyme

  • To Taste kosher salt

  • To Taste Pepper

• Step 4

  When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.

• Step 5

  Place on grill and smoke for 10 minutes.

  00:10

  180 ˚F / 82 ˚C

• Step 6

  After 10 minutes, cover pan with foil and increase the grill temperature to 375℉ and cook for 40 minutes.

  00:40

  373 ˚F / 189 ˚C

• Step 7

  After 40 minutes, remove foil, grate a generous amount of fresh parmesan cheese on top and continue to cook for an additional 20 minutes or vegetables are soft and cheese is melted.

  00:20

  375 ˚F / 191 ˚C

  Ingredients

  •  Parmesan cheese, grated

• Step 8

  Remove from grill and grate more fresh parmesan cheese over top and sprinkle with fresh parsley. Serve immediately with your favorite sides such as bread, or salad. Enjoy!