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Summer Vegetable Ratatouille
Summer Vegetable Ratatouille
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Prep Time:
40 minutes
Cook Time:
50 minutes
Total Time:
90 minutes
Wholesome vegetable ratatouille packed with flavor and freezes perfectly.
Ingredients:
  • 0.5 cup olive oil
  • 2 onion, sliced into thin rings
  • 3 cloves garlic, minced
  • 2 zucchini, cubed
  • 1 medium eggplant, cubed
  • 2 medium yellow squash, cubed
  • 2 green bell peppers, seeded and cubed
  • 1 chopped red bell pepper
  • 1 yellow bell pepper, diced
  • salt and pepper to taste
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 4 roma (plum) tomatoes, chopped
  • 2 tablespoons chopped fresh parsley
Instructions:
  • In a large pot over medium-low heat, warm 1 1/2 tablespoons of oil. Sauté the onions and garlic until soft, approximately 5 minutes.
  • In a large skillet, warm another 1 1/2 tablespoons of oil. Saute zucchini in batches until golden brown on all sides, then transfer each batch to the pot with the onions and garlic.
  • Sauté the eggplant, yellow squash, and bell peppers in batches, adding oil each time and transferring them to the pot once sautéed.
  • Season the ratatouille generously with salt and pepper, then introduce fresh thyme sprigs and a bay leaf. Simmer covered over medium heat for 15 to 20 minutes, allowing all the flavors to meld together beautifully.
  • Stir in tomatoes and parsley, letting it cook for an additional 10 to 15 minutes. Before serving, remember to remove the bay leaf and adjust the seasoning to taste.

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