Name: Summer Vegetable Ratatouille
Prep time: 40 min
Cook time: 40 min
Yield: 8
Ingredients: Olive oil, divided - ½ cup; Onions, sliced into thin rings - 2; Garlic, minced - 3 cloves; Zucchini, cubed - 2 medium; Medium eggplant, cubed - 1; Yellow squash, cubed - 2 medium; Green bell peppers, seeded and chopped - 2; Red bell pepper, chopped - 1; Yellow bell pepper, diced - 1; Salt and pepper to taste - 1; Bay leaf - 1; Fresh thyme - 4 sprigs; Roma (plum) tomatoes, chopped - 4; Chopped fresh parsley - 2 tablespoons

Ingredients for - Summer Vegetable Ratatouille

1. Olive oil, divided ½ cup

2. Onions, sliced into thin rings 2

3. Garlic, minced 3 cloves

4. Zucchini, cubed 2 medium

5. Medium eggplant, cubed 1

6. Yellow squash, cubed 2 medium

7. Green bell peppers, seeded and chopped 2

8. Red bell pepper, chopped 1

9. Yellow bell pepper, diced 1

10. Salt and pepper to taste 1

11. Bay leaf 1

12. Fresh thyme 4 sprigs

13. Roma (plum) tomatoes, chopped 4

14. Chopped fresh parsley 2 tablespoons

How to cook deliciously - Summer Vegetable Ratatouille

1 . Stage

Heat 1 1/2 tablespoons oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft, about 5 minutes.

2 . Stage

Meanwhile, in a large skillet, heat another 1 1/2 tablespoons oil. Add zucchini in batches and sauté until slightly browned on all sides. Transfer each batch to the pot with the onions and garlic.

3 . Stage

Working in batches, sauté eggplant, yellow squash, and bell peppers, one batch at a time, adding oil with each batch and transferring them to the pot when sautéed.

4 . Stage

Season the ratatouille with salt and pepper. Add thyme sprigs and bay leaf. Cover and cook over medium heat for 15 to 20 minutes.

5 . Stage

Add tomatoes and parsley. Cook, stirring occasionally, for 10 to 15 more minutes. Remove bay leaf and adjust seasoning before serving.