Summer Vegetable Ratatouille

Recipe View 5 mins In a large, heavy-bottomed pot, heat 1 1/2 tablespoons of olive oil over medium-low heat. Add the sliced onions and minced garlic. Cook, stirring occasionally, until softened and translucent, about 5 minutes.

Recipe View 7 mins While the onions and garlic are cooking, heat another 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add the cubed zucchini in batches, being careful not to overcrowd the pan. Sauté until lightly browned on all sides, about 5-7 minutes per batch. Transfer the sautéed zucchini to the pot with the onions and garlic.

Recipe View 7 mins Working in batches and adding more olive oil as needed, sauté the eggplant, yellow squash, green bell peppers, red bell pepper, and yellow bell pepper separately. Sauté each vegetable until slightly softened and lightly browned, about 5-7 minutes per batch. Transfer each batch to the pot with the other vegetables.

Recipe View 20 mins Season the ratatouille generously with sea salt and freshly ground black pepper. Add the thyme sprigs and bay leaf. Stir gently to combine. Cover the pot and cook over medium heat, stirring occasionally, for 15 to 20 minutes, or until the vegetables are tender but still hold their shape.

Recipe View 15 mins Add the chopped Roma tomatoes and fresh parsley to the pot. Stir gently to incorporate. Continue cooking, uncovered, stirring occasionally, for another 10 to 15 minutes, or until the tomatoes have softened and the sauce has thickened slightly.

Recipe View Remove the bay leaf and thyme sprigs before serving. Taste and adjust seasoning as needed.