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Summer Vegetable Ratatouille Recipe

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Summer Vegetable Ratatouille Recipe

Directions

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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 tablespoons chopped fresh parsley
  • 4 sprigs fresh thyme
  • salt and pepper to taste
  • Methods :

  • Step 1

    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.

  • Step 2

    In a large skillet, heat 1 1/2 tablespoon 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.

  • Step 3

    Saute 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 sauteed add them to the large pot as was done in step 2.

  • Step 4

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

  • Step 5

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

  • Step 6

    Remove the bay leaf and adjust seasoning.

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