Summer Vegetable Ratatouille
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
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Cooking tools:
- Stove
- Pot
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Wooden spoon
Ingredients
- 2 onion, sliced into thin rings
- 3 cloves garlic, minced
- 1 medium eggplant, cubed
- 2 zucchini, cubed
- 2 medium yellow squash, cubed
- 2 green bell peppers, seeded and cubed
- 1 yellow bell pepper, diced
- 1 chopped red bell pepper
- 4 roma (plum) tomatoes, chopped
- ½ cup olive oil
- 1 bay leaf
- 2 tbsp chopped fresh parsley
- 4 sprigs fresh thyme
- salt
- pepper
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