June Pan Ratatouille

Ingredients

  • ¾ cup roasted red peppers

  • ½ cup diced tomatoes

  • 2 tablespoons shallot

  • ½ teaspoon crushed garlic

  • 3 tablespoons extra-virgin olive oil

  • 2 teaspoons balsamic vinegar

  • 1 teaspoon chopped rosemary

Tools

  • parchment paper

  • measuring cups

  • measuring spoons

  • spatula

  • small bowl

  • June Pan

  • liquid measuring cup

  • immersion blender

  • cooling rack

  • June Oven