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Monday, April 18, 2016

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.

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