RATATOUILLE- not the rat

Here is another great recipe for using up zucchini and other vegetables. It's a great side dish or even a light entree. Very quick and easy.

1/4 C or less olive oil

1lb onions cut into 1" cubes

1lb Japanese eggplants or regular eggplants cut into 1" cubes

1lb yellow bell peppers cored, seeded and cut into 1" cubes

1lb plumb tomatoes.. or whatever you have on hand cut into 1" cubes ( I just threw in cherry tomatoes)

1/2lb or more zucchini trimmed and cut into 1" cubes

2 garlic cloves, minces

leaves of a large sprig of thyme

1tsp salt

1/2 tsp pepper

1Tbs. good sherry vinegar

4-6 leaves basil cut into julienne strips

3 green onions, white part only cut into thin slices (optional)

In a large skillet heat the 1/4 C olive oil heated, saute onion over medium heat until transparent, about 5 min.. Stir in the remaining vegetables, the garlic, thyme, salt and pepper. Lower the heat and cook covered until vegetables are tender.. stirring occasionally.

Transfer into a large bowl and cool to room temperature. Toss with vinegar and 1/4C olive oil (or less) correct seasoning.

When ready to serve toss the vegetables, transfer to a serving bowl and sprinkle with basil and green onion.

Ratatouille should be served at room temperature.

I prepped this early in the day, but guess what put the onions in a separate bag.. I had to dig those out to saute before the other veggies.