Ratatouille

From the Kitchen of Kathy Bauer of Greenville, IL

INGREDIENTS

  • ½ Cup of Olive Oil

  • 5½ Cups of Onion, Diced

  • 1 Clove of Garlic,      Chopped

  • 2 Medium Egg Plants,    Diced

  • 2 Yellow Squash, Diced

  • 2 Red Bell Peppers, Diced

  • 2 Medium Zuuchini,    Diced

  • 8 Roma Tomatoes,     Chopped

  • 1½ Tbs. of Kosher Salt

  • 1 Tsp. of Black Pepper

  • 1 Tbs. of Thyme, Chopped

  • 2 Tbs. of Basil, Chopped

  • 2 Tbs. of Oregano,  Chopped

INSTRUCTIONS

In a large skillet, heat oil over medium heat and add onions, sauteing for four to five minutes. Add garlic to the skillet and saute for another minute.

Adjust heat to low and add the vegetables in the of required cooking time: peppers, egg plant, zuuchini, yellow squash, and tomatoes. Cook each vegetable two to three minutes before adding the next. Stir in the salt, pepper, thyme, basil, and the oregano, and cook until combined.

Dish can be served on crackers or on slices of bread.

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