French Ratatouille: A Vegetable Medley

 

French Ratatouille: A Vegetable Medley

Ingredients:

• 1 eggplant, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 ounces) crushed tomatoes
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and black pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until it becomes soft and translucent.
2. Stir in the minced garlic and cook for another minute until fragrant.
3. Add the diced eggplant, zucchini, yellow squash, red bell pepper, and yellow bell pepper to the skillet. Cook for about 10 minutes, or until the vegetables begin to soften.
4. Pour in the crushed tomatoes and add the dried thyme and rosemary. Season with salt and black pepper. Stir well.
5. Cover the skillet and let the ratatouille simmer for about 20-30 minutes, until the vegetables are tender and the flavors meld together.
6. Garnish with fresh basil leaves before serving.