Summer Vegetable Ratatouille
Serves: 2
Fredy Murphy
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
51
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 cloves
Garlic (minced)1 medium
Eggplant (cubed)2 medium
Yellow Squash (cubed)1 cup
Olive Oil1
Bay Leaf2 tbsps
Parsley (chopped fresh)4 sprigs
Thyme (fresh)1
SaltDirections:
1
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat
2
Add the onions and garlic and cook until soft
3
In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides
4
Remove the zucchini and place in the pot with the onions and garlic
5
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
6
Once each batch has been sauteed add them to the large pot as was done in step 2
7
Season with salt and pepper
8
Add the bay leaf and thyme and cover the pot
9
Cook over medium heat for 15 to 20 minutes
10
Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes
11
Stir occasionally
12
Remove the bay leaf and adjust seasoning