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Make the most of the sweet cherry tomatoes and delicious summer veggies and herbs that are around right now and cook up a big batch of ratatouille. Perfect for a light lunch or main course side, plus it freezes well!
Makes 10 cups
10 Tbs olive oil, divided
4 red bell peppers, seeded and chopped
2 yellow onions, chopped
2 garlic cloves peeled and finely chopped
2¼ tsp kosher salt, divided
2 eggplants, chopped
4 zucchini, chopped
¼ cup loosely packed fresh oregano leaves
2 Tbs fresh thyme leaves
4 pints cherry tomatoes, halved
2 Tbs red wine vinegar
1 tsp freshly ground black pepper
Heat 3 tablespoons of oil in a large pot over medium-high heat. Add bell peppers, onions, garlic and ½ teaspoon of salt. Cook stirring often until slightly softened, about 6 to 8 minutes.
Add 4 tablespoons oil to the pot. When the oil is shimmering add eggplants and cook, stirring often until slightly softened, about 6 minutes. Transfer to the bowl with bell peppers.
Add remaining 3 tablespoons of oil to the pot. Add zucchini and ½ teaspoon of salt and cook, stirring often, until slightly softened, about 5 minutes.
Add bell pepper mixture, oregano and thyme to the pot, stir to combine. Cover, reduce heat to medium-low and cook, stirring halfway through until tender, about 10-12 minutes.
Stir in tomatoes and ½ teaspoon of salt, cook covered until tomatoes burst, 8-10 minutes. Uncover and stir in vinegar, black pepper and remaining ¾ teaspoon of salt.
