Autumn Ratatouille

Name: Autumn Ratatouille
Ingredients: 2 tablespoons extra virgin olive oil; 1 yellow onion, peeled coarsely chopped; 1 garlic clove, peeled and coarsely chopped; 1/2 small acorn squash, peeled and cut into 1/2-inch pieces; 1 small zucchini, halved lengthwide and cut into cubes; 1/2 carrot, halved lengthwide and cut into cubes; 1/2 red bell pepper, halved lengthwise and cut into 1/2-inch slices; 1/2 green bell pepper, halved lengthwise and cut into 1/2-inch slices; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1 teaspoon soy sauce

11 ingredients

3 steps

Ingredients

2 tablespoons extra virgin olive oil
1 yellow onion, peeled coarsely chopped
1 garlic clove, peeled and coarsely chopped
1/2 small acorn squash, peeled and cut into 1/2-inch pieces
1 small zucchini, halved lengthwide and cut into cubes
1/2 carrot, halved lengthwide and cut into cubes
1/2 red bell pepper, halved lengthwise and cut into 1/2-inch slices
1/2 green bell pepper, halved lengthwise and cut into 1/2-inch slices
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon soy sauce

Directions

1

Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
2

Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
3

Stir in a few grinds of pepper and soy sauce to taste.