This easy summer does not take much time to prepare and uses a combination of yellow zucchini, fresh tomatoes, sweet peppers, garden fresh basil and sweet onion.  Spoon over rice or pasta or serve as a side dish. Top with grated Parmesan. The possibilities are endless. 

Makes 6 servings

Ingredients:

• 3 tablespoons olive oil, divided
• 1-1/2 lbs. zucchinis, green and yellow, coarsely chopped (3/4-inch pieces)
• 1 medium sweet onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 lb. tomatoes (3 to 4 medium), coarsely chopped (3/4-inch pieces) 
• 1 large red bell pepper, coarsely chopped (3/4-inch pieces)
• 1/4 cup thinly sliced fresh basil leaves, plus leaves for garnish
• Salt and freshly ground pepper to taste

Directions:

1. Add 2 tablespoons of olive oil to a large 12-inch skillet. Add the zucchinis.  Season with salt and pepper.  Cook, stirring occasionally, until browned in spots, about 3 minutes. Transfer to a large bowl.
2. Reduce the heat to medium-low. Add the remaining 1 tablespoon of oil and the onion.  Cook, stirring occasionally, until softened and just beginning to brown, about 6 minutes. Add the garlic and oregano and cook for about 30 seconds. Add tomatoes, bell peppers, and zucchini summer squash medley. Gently stir to combine.
3. Bring to a simmer, stirring occasionally, for at least 20 minutes.  Vegetables will break down with cooking, but remain in larger, more distinct pieces.
4. Just before serving, stir in the thinly sliced basil. Taste and season with salt and pepper as needed. Serve garnished with more basil.  

Tips:

• A variety of zucchinis or pattypan squash can be used in this recipe.
• Ratatouille can be kept in the refrigerator for 3-4 days.
• For the zucchini, 4-5 small zucchini is about 1-1/2 pounds. Farmers and grocery stores have scales available

Recipe developed, tested, and photographed by Diane Sokolofski