Description
Full of seasonal vegetables and flavor, Summer Squash Ratatouille is filling in all the right ways!
Ingredients
Units
Scale
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped medium
1 teaspoon each salt and pepper
2 large yellow squash, or zucchini, or a combination of both, diced
2 medium eggplants, diced
2 large red peppers, diced
1 large can of diced tomatoes
1 large can of chickpeas, rinsed
1 tablespoon red wine vinegar
3 tablespoons fresh oregano, minced
1/3 cup chopped fresh parsley
Instructions
- In a large soup pot heat the olive oil over medium-high heat. Stir in the onion, salt, and pepper and sauté for about 5 minutes, or until the onion has softened.
- Add the squash and sauté for another five minutes. Stir in the eggplant and red pepper and continue sautéing until softened, 5 more minutes
- Add the tomatoes, turn the heat down to low and cover the pot. Simmer for 30 minutes.
- Turn the heat up to medium and add the chickpeas and the red wine vinegar. Stir in the oregano and parsley. Adjust the salt and pepper if necessary and serve over cooked brown rice, if desired.
