Summer Vegetable Ratatouille Recipe

Ingredients
<br>- 2 onion, sliced into thin rings
<br>- 3 cloves garlic, minced
<br>- 1 medium eggplant, cubed
<br>- 2 zucchini, cubed
<br>- 2 medium yellow squash, cubed
<br>- 2 green bell peppers, seeded and cubed
<br>- 1 yellow bell pepper, diced
<br>- 1 chopped red bell pepper
<br>- 4 roma (plum) tomatoes, chopped
<br>- 1/2 cup olive oil
<br>- 1 bay leaf
<br>- 2 tablespoons chopped fresh parsley
<br>- 4 sprigs fresh thyme
<br>- salt and pepper to taste
<br><p></p>Directions
<br>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.
<br>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.
<br>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.
<br>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.
<br>step 5: Add the chopped tomatoes and parsley to the large pot, cook  another 10-15 minutes. Stir occasionally.
<br>step 6: Remove the bay leaf and adjust seasoning.
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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
- 1/2 cup olive oil
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- 4 sprigs fresh thyme
- salt and pepper to taste

Directions
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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