Summer Vegetable Ratatouille (Gluten-Free)

06/17/2022 - Ratatouille is a classic French dish that can be made in summer, or year round. This version is a happy marriage of eggplant, zucchini, tomatoes, yellow squash, green and yellow bell peppers, and other vegetables and spices. It's perfect over rice, or as a side to your favorite gluten-free pasta.

Ingredients

• 1 onion, sliced into thin rings
• 1½ cloves garlic, minced
• ½ medium eggplant, cubed
• 1 zucchini, cubed
• 1 medium yellow squash, cubed
• 1 green bell peppers, seeded and cubed
• ½ yellow bell pepper, diced
• ½ chopped red bell pepper
• 2 Roma (plum) tomatoes, chopped
• ¼ cup olive oil
• ½ bay leaf
• 1 tablespoon chopped fresh parsley
• 2 sprigs fresh thyme
• salt and pepper to taste

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Directions
Heat 1½ tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.

In a large skillet, heat 1½  tablespoon of olive oil and sauté the zucchini in batches until slightly browned on all sides. 

Remove the zucchini and place in the pot with the onions and garlic.

Sauté all the remaining vegetables one batch at a time, adding 1½ tablespoon olive oil to the skillet each time you add a new set of vegetables.

As each batch becomes done, add it to the large pot.

Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.

Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.

Remove the bay leaf and adjust seasoning.

Serve over rice, or as a side to your favorite gluten-free pasta.