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This traditional Provencal dish is both colorful and flavorful. Cutting all the vegetables to be as uniform as possible is key to perfecting this simple, yet elegant dish. Ingredients 1 Yellow Summer Squash 1 Zucchini 1 Eggplant 1 Red Bell Pepper 1 Yellow Onion 1 Garlic Clove 1 Jalapeno 1 can of crushed San Marzano Tomatoes 1 Sprig Thyme 1 Bay Leaf 3 Tbsp (36 mL) Extra Virgin Olive Oil 1 ½ tsp (4.5 grams) Kosher Salt 20 turns Black Pepper, freshly cracked For the Garnish (optional): Fresh Basil to Garnish (optional)     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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