Summer Vegetable Ratatouille

Ingredients

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

Equipment

• frying pan
• pot

Directions

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. Once each batch has been sauteed add them to the large pot as was done in step
6. Season with salt and pepper.
7. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
8. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
9. Remove the bay leaf and adjust seasoning.