Summer Vegetable Ratatouille

By gina62_cooks

Ingredients

• 2 onions, sliced into thin rings
• 3 cloves garlic, minced
• 1 medium eggplant, cubed
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 yellow bell peppers, seeded and cubed
• 2 red bell peppers, seeded and cubed
• 4 roma tomatoes, chopped
• 1/2 cup olive oil
• 1 bay leaf
• 2 tbsp chopped fresh parsley
• 4 sprigs fresh thyme
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

Heat 1 1/2 tbsp oil in a large pot over medium-low heat. Add onions and garlic; cook til soft.
In a large skillet, heat 1 1/2 tbsp oil and saute the zucchini in batches til browned on all sides. Remove from skillet and add to the pot with the onions and garlic.
Saute all remaining vegetables one batch at a time, adding 1 1/2 tbsp oil to the skillet each time you add a new set of vegetables. Once batch has been sauteed, add them to the large pot.
Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
Add the tomatoes and parsley to the large pot; cook another 10 to 15 minutes. Stir occasionally.
Remove the bay leaf and adjust seasoning.