RATATOUILLE A LA MINUTE

Ratatouille a la Minute image

Provided by Pierre Franey

Time 20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 yellow summer squash, about 1 pound, ends trimmed
1 zucchini, about 1 pound, ends trimmed
2 very ripe red tomatoes, about 1 pound, cored
2 teaspoons olive oil
3/4 cup finely chopped onion
2 teaspoons finely minced garlic
1 teaspoon finely chopped jalapeno pepper, optional
4 sprigs fresh thyme, broken into1/2-inch lengths
1 bay leaf
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons finely chopped fresh basil

Steps:

Cut the yellow squash and zucchini crosswise into slices 1/4 inch thick. There should be about 2 cups of each.
Cut the tomatoes into 1-inch cubes. There should be about 3 cups loosely packed.
Heat the oil in a heavy skillet, and add the zucchini and yellow squash. Cook, stirring and tossing so the pieces cook evenly, about 3 minutes. Add the onion, garlic and jalapeno pepper, and toss to blend.
Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend, and cook, tossing and stirring, about 3 minutes. Add the basil and stir. Remove the bay leaf. Turn the mixture into a warm dish, and serve hot.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 3 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 755 milligrams, Sugar 8 grams