Brick Oven Cooking: part three

As outdoor temperatures plummeted to minus degrees and activity was driven indoors, my conservatory brick oven became both a great cooking device and welcome entertainment.

By using it to roast multiple vegetables in preparation for ratatouille, I also heated it for baking artisan bread.

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.