Ratatouille a la Minute
- 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
- 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.
yellow summer, zucchini, very ripe red tomatoes, olive oil, onion, garlic, jalapeno pepper, thyme, bay leaf, salt, freshly ground pepper, fresh basil
Taken from cooking.nytimes.com/recipes/4705 (may not work)