Ratatouille

1: Pre-heat oven to 425F.

2: Add bell peppers, heirloom tomatoes, shallots, garlic bulbs, and jalapeño to a tray and cover with olive oil, salt, and pepper.

3: Roast in the oven for 35-40 minutes, then add to a blender and blitz until smooth in consistency.

4: Pour the blended mixture into the bottom of a cast iron pan and level out.

5: Use either a mandolin or knife to cut roma tomatoes, eggplant, yellow squash, and zucchini into thin slices.

6: Arrange the tomato, eggplant, squash, and zucchini slices in sets of four, starting on the outer edge of the cast iron pan.

7: Add each set of vegetable slices to the sauce base, working in a circle towards the center of the pan.

8: Pop into the oven for 30 minutes.

9: Take out, garnish with thyme flowers and some additional salt and pepper to taste, then serve and enjoy.