Last night for dinner, we decided to use up some of our remaining fresh zucchini and yellow summer squash. I consulted my favorite cookbook, and found a Ratatouille recipe that looked scrumptious.
As always, I altered it so that it is not exactly the recipe in the book. The main alteration for this one is that I did not use eggplant. And added the yellow squash in its place. By definition, I suppose this means that what I made is no longer even properly called Ratatouille...
About 4 medium zucchini, cubed
1 medium yellow squash, cubed
2/3 C olive oil
1 large onion, sliced
2 garlic cloves, finely chopped
4 mini red bell peppers, seeded & chopped (or 1 large)
4 mini yellow bellpeppers, seeded and chopped (or 1 large)
sprig of rosemary
sprig of thyme
1 tsp coriander seeds, crushed
3 small tomatoes, peeled, seeded, and chopped (we blanched for 1.5 minutes and then slid the peel off)
10-12 basil leaves, (7-8 torn for use in dish, the rest whole for garnish)
Sprinkle squash with salt and then put on a large cutting board with a heavy plate on them to squeeze out the bitter juices.
Heat oil in large, deep skillet or large diameter saucepan. Add onions and brown for about 5 minutes. Add the garlic and cook for another 2 minutes.
Rinse the squash and pat dry with clean flour sack towel. Add squash and peppers to the pan, increase the heat, and saute until the peppers are just beginning to turn brown.
Add the herbs and coriander seeds, lower heat to simmer, cover pan and cook gently for about 40 minutes.
Add the tomatoes and season lightly with salt and pepper. Cook for another 10 minutes, until the vegetables are soft, but not too mushy. Remove the sprigs of herbs and stir in the torn basil.
Garnish with remaining whole basil leaves and serve. Yum!
I served with some simple baking powder biscuits and a mixed green salad.