Summer Vegetable Ratatouille

Name: Summer Vegetable Ratatouille
Ingredients: 2 onion, sliced into thin rings; 3 cloves garlic, minced; 1 medium eggplant, cubed; 2 zucchini, cubed; 2 medium yellow squash, cubed; 2 green bell peppers, seeded and cubed; 1 yellow bell pepper, diced; 1 chopped red bell pepper; 4 roma (plum) tomatoes, chopped; ½ cup olive oil; 1 bay leaf; 2 tbsp chopped fresh parsley; 4 sprigs fresh thyme; salt and pepper to taste

Home / Recipes / Summer Vegetable Ratatouille

CategoryMain Dish

Yields1 Serving

2 onion, sliced into thin rings

3 cloves garlic, minced

1 medium eggplant, cubed

2 zucchini, cubed

2 medium yellow squash, cubed

2 green bell peppers, seeded and cubed

1 yellow bell pepper, diced

1 chopped red bell pepper

4 roma (plum) tomatoes, chopped

½ cup olive oil

1 bay leaf

2 tbsp chopped fresh parsley

4 sprigs fresh thyme

salt and pepper to taste

Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.

Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.

Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

Add the chopped tomatoes and parsley to the large pot; cook another 10-15 minutes. Stir occasionally.

Remove the bay leaf and adjust seasoning.

Ingredients