ミシェル・クワンさんのインスタグラム動画 - (ミシェル・クワンInstagram)「A swirling twirling ratatouille that will delight any dinner guest:) I also love changing up this recipe with different veggies and it's perfect for a lowkey weeknight meal. There's minimal clean up since you're making it all in one cast iron skillet! Vegetables (varies depending on size of vegetables): 1 Big Eggplant or 2 small eggplants 4 roma tomatoes 1 large yellow squash (like the one I have!) or 2 medium size squashes 1 large zucchini or 2 medium size zucchinis Sauce: 28 oz. can of crushed tomatoes 3 Tbsp olive oil 1/2 large onion diced 3 cloves of garlic minced 1 yellow bell pepper 1 red bell pepper 1/4 c. chopped fresh basil salt and pepper to taste Seasoning: 1/4 c. Fresh basil chopped 1/4 c. chopped parsley Salt and pepper to taste 6 Tbsps of olive oil Preheat oven to 400 degrees. Slice all veggies approx 1/16 inch thick discs then set aside (my eggplant was big so I halved the discs and made sure the round side was on the top when placed into the skillet). Drizzle olive oil in cast iron skillet. Saute onion, garlic and peppers till softened and season with salt/pepper. Add crushed peppers and stir and cook for a minute or so. Toss in basil and remove cast iron from heat. Arrange veggies in desired way and place them clockwise or counterclockwise on the sauce starting from the outside working your way towards the middle of the skillet. Drizzle with olive oil and season with salt/pepper. Mix seasoning ingredients together (basil, parsley, salt, pepper and olive oil) and sprinkle on top of veggies. Save a 1/4 of the seasoning to garnish at the end. Cover the skillet with foil and bake for 40 mins. Uncover and cook for an additional 20 mins. Make sure that you let ratatouille cool before digging in. --」9月17日 5時16分