Summer Ratatouille

• 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.
2. Peel and chop the garlic.
3. Trim and slice the zucchini.
4. De-seed and slice the peppers.
5. Peel the squash and chop it into bite-size pieces.
6. Drain and rinse the chickpeas.
7. Finely chop the parsley.
8. Crumble the bouillon cube to a powder.
9. In a flameproof casserole dish, saute the onion in the olive oil until soft, then add the garlic and cook for another minute.
10. Add all the other ingredients, cover and simmer on a very low heat for 30 minutes.

onions, garlic, zucchini, red bell peppers, summer squash, chickpeas, parsley, vegetable bouillon cube, olive oil, tomatoes, salt

Taken from www.cookstr.com/recipes/summer-ratatouille (may not work)