SUMMER VEGETABLE RATATOUILLE

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SUMMER VEGETABLE RATATOUILLE

 

2 onions, 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 tomatoes, chopped

1/2 cup olive oil

1 bay leaf

2 tablespoons chopped fresh parsley

4 sprigs fresh thyme

Salt and pepper to taste

 

Heat 1-1/2 tablespoons 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-“tablespoons of olive oil and saute

the zucchini in batches until slightly browned on all sides.

Remove the zucchini and place in the pot with the onions and

garlic. Saute all the remaining vegetables one batch at a time,

adding 1-1/2tablespoons olive oil to the skillet each time you

add a new set of vegetables. Once each batch has been sauteed,

add them to the large pot. 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 to 15 minutes, stirring

occasionally.

 

Remove bay leaf and adjust seasoning. Serves 8.

 

 

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