Summer Ratatouille Recipe

Summer Ratatouille Recipe

  • 1/2 lb. onions
  • 2 garlic cloves
  • 1/2 lb. zucchini
  • 2 red bell peppers
  • 1/2 lb. summer squash
  • 1 x 15 ounce can chickpeas
  • Few sprigs fresh parsley
  • 1 vegetable bouillon cube
  • 2 tablespoons olive oil
  • 2 x 15 ounce cans diced tomatoes
  • Salt and freshly ground black pepper
  1. Pell and roughly chop the onions. Peel and chop the garlic. Trim and slice the zucchini. De-seed and slice the peppers. Peel the squash and chop it into bite-size pieces. Drain and rinse the chickpeas. Finely chop the parsley. Crumble the bouillon cube to a powder.
  2. In a flameproof casserole dish, sauté the onion in the olive oil until soft, then add the garlic and cook for another minute. Add all the other ingredients, cover and simmer on a very low heat for 30 minutes.
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