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Summer Vegetable Ratatouille

SUBMITTED BY: Rani PHOTO BY: Nicole

"My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use."

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

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

DIRECTIONS

  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.
  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.
  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.
  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.
  5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
  6. Remove the bay leaf and adjust seasoning.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2006 by Susan
this was excellent. instead of cooking the veggies individually, i just threw them in a pot... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2004 by RACH8
If you need a kick of veggies, you can make this a healthy meal in itself!! I used what I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by HAGANRD
When I saw this recipe, I about jumped for joy at how many vegetables it had. If you don't... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 17, 2007 by RRAMIREZ4444
My husband said, "keep this recipe around." I made some adjustments based on taste and what I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2003 by LindaT
This was tasty. I lightened up on the oil ( used about 2T total) and augmented with vegetable... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 15, 2005 by LINDA MCLEAN
Really good Rani! After sauteeing the vegies in my cast iron skillet I added some tomato paste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2004 by ELMOTOO
So good; so easy. I like how the veggies are cooked separately then combined to finish - this... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 27, 2003 by Erin
What I like in this recipe is the color and combination of so many vegetables, except the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2002 by GIARO21
Made a huge hit and I'm always asked to bring this dish now! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 25, 2007 by Lindsey
I really enjoyed this. I added 1 cup of chicken broth and a small can of tomato paste as...