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


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.