Southern Ratatouille (a.k.a. – Stewed Squash and Tomatoes)
Ingredients
- 2 tablespoons olive/vegetable oil
- 1 medium onion
- 4 garlic cloves
- ½ lb yellow summer squash
- ½ lb zucchini
- 28 oz can diced tomatoes
- salt
- pepper
- 3 to 4 tablespoons chopped basil
Instructions
- Coarsely chop onion. Half squash and zucchini and slice into ¼ inch slices.
- Heat 2 tablespoons oil in large dutch oven over medium heat. Add onion and saute until translucent.
- Peel and mince garlic, add to pot. Saute 1 minute.
- Add squash, zuchinni, and canned tomatoes with juice. Salt and and pepper to taste.
- Cook 10 to 15 minutes, or until squash reaches desired tenderness. Add chopped basil and serve.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste.
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