Summer Ratatouille is easy to make

Summer Ratatouille

If you are looking for a beautiful meal that is low in calorie, try this recipe from the student chefs at Lenawee Intermediate School District. Student Chef Nicole Williams makes Summer Ratatouille with Kelly Heidbreder.

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 pepperm 4 roma (plum) tomatoes, chopped, 1/2 cup olive oil, salt and pepper to taste

  1. 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.

  2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.

  3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.

  4. Season with salt and pepper and cover the pot. Cook over medium heat for 15 to 20 minutes.

  5. Add the chopped tomatoes to the large pot, cook another 10-15 minutes. Stir occasionally.