Summer Vegetable Ratatouille

Ingredients

• Servings: 8
• 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
• 1/2 cup olive oil
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Recipe

• 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 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 1/2 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.
• 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.