Cook 'N' Tell Cooking School

Cookin' up fun since '91


Welcome to the home of Cook 'N' Tell, the longest running cooking school in Monmouth County and in central New Jersey -- the best place for both adults and kids to learn how to cook through adult cooking classes and children's cooking classes as well as cooking parties.  All adult and kids cooking parties are individually designed as are the private cooking classes.

Learn and taste a variety of cuisines in the intimate and friendly way that only Cook 'N' Tell Cooking School offers. Spend quality time in the relaxing environment next to other culinary explorers in a unique kitchen in Colts Neck, New Jersey. Located in Monmouth County in Central New Jersey, it's a charming community that still has many produce and horse farms. The relaxed home kitchen/classroom environment lends itself to classes that are more festive than formal.

Private cooking classes, such as Corporate Team Building classes, children's birthday parties, children's parties for scout troops, adult birthday parties and 'couples cooking' parties are all available.




This Provencal Vegetable Mélange can be served alone, warm or chilled, or over hot pasta. Vary your herbs as you like and have available. Tastes even better the next day.

¼ cup olive oil

1 medium eggplant, about 1-1.5 lb., peeled and cut into 1” cubes

2-3 small zucchini, cut into 1” cubes

2 Tablespoons olive oil

1 medium-large onion, cut into medium-sized chunks

 2 red peppers, or one red & one green, or two green, cut into 1” cubes

4 cloves garlic, minced

1-2 cups tomato concasse – peeled, seeded, cored & chopped plum tomatoes

Salt, freshly ground black pepper

Herbs de Provence, or dried oregano

Fresh Basil, ¼ -1/2 cup torn pieces

1.      Heat ¼ cup olive oil in large, heavy Dutch Oven or skillet. Over medium-high heat, sauté the eggplant cubes until golden, stirring often. Season with 1 teaspoon of Herbs de Provence, salt and pepper. After 10 minutes, add the cubes zucchini and continue to cook for another 5 or so minutes. Do not overcook the zucchini. Remove the vegetables to a bowl.

2.      Add the 2 T. olive oil to the pot, and cook the onions over medium-high heat. Add another teaspoon of Herbs de Provence to the onions. Cook until the onions are softened, but not brown, about 10 minutes. Add the chopped peppers and garlic. Season with salt and pepper. Cook another 5-10 minutes, then add the chopped tomatoes and ¼ cups torn fresh basil. Reduce heat to low and cook another 5 minutes.

3.      Add the eggplant and zucchini to the onion mixture, and cook until everything is tender, but do not overcook the zucchini, approximately 10-15 minutes. Taste and season with salt and pepper. Add the remaining basil, if desired.

Optional – add ½-1 teaspoon red pepper flakes to the onions in step 2.

Sue Sell

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