Summer Vegetable Ratatouille

Lots and lots of vegetables and lots of cutting and cubing, but well worth the effort. This fresh vegetable medley makes a batch, but it freezes well. Everything is sauteed in batches and then mixed together and chilled or served warm.

• Calories: 191 Calories

Ingredients

• salt and pepper to taste
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 bay leaf
• 4 roma (plum) tomatoes, chopped
• 2 green bell peppers, seeded and cubed
• 2 onion, sliced into thin rings
• 1 medium eggplant, cubed
• 1 yellow bell pepper, diced
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 1 chopped red bell pepper
• 4 sprigs fresh thyme
• 0.5 cup olive oil

Recipe Instructions

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.