![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz1NgsQvqi1Xzk6wckZPDmnR2gKFhHDlVmRPMtocqeBfGydu6lcYhDfE_j0FdfN_NJpEFX1CH8AdglVD5vb8l3eN7MwhEBoVrq4fCpWHpsdaiqwwXAq1OqozsSuD9OgtFXH4hvsv8Ktzw/s280/IMG_3259.jpg)
My 36" interior diameter oven has the capacity or three very large pans, enough ingredients for a crowd or for days of leftovers.
https://www.epicurious.com/recipes/food/views/ratatouille-12164
I could do all this on a conventional range but, hey,
it's more fun in the brick oven and the vegetables get a flamed browning.