Pumpkin Ratatouille

Ingredients

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Pumpkin

  Raw

  1 cup, cubed or 116g

• Garlic

  Raw

  1 cloves, minced or 3g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Bay leaf

  Spices

  1 tbsp, crumbled or 2g

• Thyme

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Dice all veggies and squash into 1/2 inch slices.
2. Heat oil in pan. Add garlic and sauté until fragrant. Add chopped onion and sauté for two minutes, occasionally stirring the pan. Add red and yellow/orange bell peppers. Add zucchini, salt, and pepper. Add green bell pepper and squash, and more salt and pepper as needed.
3. Add the can of diced tomatoes, bay leaf, and thyme. Gently press the diced tomatoes into the veggies. Cover with lid and reduce heat to low. Cook for about 10 minutes until the squash softens. Check and stir halfway through.
4. Add more salt and pepper to taste. If tomato is too sour, add a small amount of honey to soften the taste.