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 vegetables and squash into 1/2 inch slices.
2. Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Add the chopped onion and sauté for two minutes, stirring occasionally.
3. Add the red and yellow/orange bell peppers, zucchini, salt, and pepper. Stir to combine.
4. Add the green bell pepper and pumpkin, seasoning with additional salt and pepper as needed.
5. Add the canned tomatoes, bay leaf, and thyme. Gently press the tomatoes into the vegetables. Cover the pan, reduce heat to low, and cook for about 10 minutes until the pumpkin softens, stirring halfway through.
6. Adjust seasoning with more salt and pepper to taste. If the tomatoes are too sour, add a small amount of honey to balance the flavor.