Summer Vegetable Ratatouille

This vegetable ratatouille requires lots and lots of vegetables and lots of cutting and cubing, but it's well worth the effort, plus it freezes well!

• Preparation Time: 40 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 30 mins
• 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 tablespoons oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft, about 5 minutes.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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