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

1. Cut the yellow squash and zucchini crosswise into slices 1/4 inch thick.
2. There should be about 2 cups of each.
3. Cut the tomatoes into 1-inch cubes.
4. There should be about 3 cups loosely packed.
5. Heat the oil in a heavy skillet, and add the zucchini and yellow squash.
6. Cook, stirring and tossing so the pieces cook evenly, about 3 minutes.
7. Add the onion, garlic and jalapeno pepper, and toss to blend.
8. Add the thyme, bay leaf, tomatoes, salt and pepper.
9. Stir to blend, and cook, tossing and stirring, about 3 minutes.
10. Add the basil and stir.
11. Remove the bay leaf.
12. 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)