20 mins

70 mins



3 Tbsp olive oil

1 medium onion, diced

6 cloves garlic, minced

2 bell peppers, diced

Kosher salt, to taste

Pepper, to taste

1/4 tsp red pepper flakes

1 (28 oz) can crushed tomatoes

2 Tbsp fresh basil, chopped


Heat 2 Tbsp of olive oil in a 12-inch cast iron pan. Sauté onions, garlic, and bell peppers until soft. Season with salt and pepper, then add crushed tomatoes. Stir until ingredients are fully incorporated.
Turn off the heat, then add basil. Stir once more, then smooth the surface of the sauce with your spatula or spoon.
Arrange the sliced veggies in alternating pattern on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper and sprinkle the herbs over the top.

When ready to cook, set temperature to 180˚F and preheat, lid closed for 15 minutes.

Place on grill and smoke for 10 minutes. After 10 minutes, cover pan with foil and increase temperature on grill to375˚Fand cook for 40 minutes.
After 40 minutes, remove foil, grate a generous amount of fresh parmesan cheese on top and continue to cook for an additional 20 minutes or vegetables are soft and cheese is melted.
Remove from grill, grate more fresh parmesan cheese over top, sprinkle with fresh parsley and serve immediately with your favorite sides such as bread, or salad. Enjoy!
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