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Springtime Ratatouille

Print Recipe
Course: Entree
Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 5 garlic cloves minced
  • 1 green bell pepper cut into chunks
  • 1 red bell pepper cut into chunks
  • 1 yellow bell pepper cut into chunks
  • 1 1/2 cups sliced mushrooms
  • 1 cut sliced zucchini
  • 1 cup sliced yellow squash
  • 1 14-ounce can tomato purée (Muir Glen)
  • 3 scallions cut into 4-inch lengths, white parts cut in half lengthwise
  • 2 cups plum or cherry tomatoes quartered
  • 1/4 cup minced cilantro
  • 1/4 cup minced basil
  • 1/4 cup minced Italian flat parsley

Method
 

  1. In a large skillet, heat 1 tablespoon of the oil over medium heat.
  2. Add the onion, garlic, peppers, and mushrooms; sauté until the vegetables are tender. Remove to a separate bowl.
  3. Heat the remaining tablespoon of oil and sauté the zucchini and yellow squash until softened.
  4. Stir in the pepper mixture and tomato purée; cook over medium-low heat for about 10 minutes.
  5. Stir in the scallions, plum tomatoes, cilantro, basil, and parsley.
  6. Let simmer 5 to 10 minutes, stirring occasionally until heated through.
  7. Serve warm.