Acadia's Ratatouille

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 cup onion (sliced or diced)
• 2 tablespoons garlic (minced)
• 1/2 red bell pepper
• 1/2 yellow bell pepper
• 1 tablespoon basil
• 1 tablespoon oregano
• 1 tablespoon parsley
• 28 ounces crushed tomatoes (canned)
• 1 1/2 cups sliced zucchini
• 1 cup sliced yellow squash
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon kosher salt (optional)
• parmesan cheese (optional)

Directions

1. 1

   In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.

2. 2

   Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).

3. 3

   Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.

4. 4

   Add basil, oregano and parsley mixing with other ingredients.

5. 5

   Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and mix inches

6. 6

   Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).

7. 7

   Place parmesan cheese on table to be sprinkled on top of each individual serving.

8. 8

   Enjoy!