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

  Dried

  1 leaf or 0.2g

• Thyme

  Fresh

  1 tbsp or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Cut the onion, all bell peppers, zucchini, and pumpkin into 1/2-inch pieces; mince the garlic.
2. Warm the olive oil in a wide pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in the onion and cook until just softened, about 2 minutes.
3. Add the red/orange bell peppers and zucchini with a pinch of salt and pepper. Cook, stirring, until slightly tender, 3–4 minutes.
4. Stir in the green bell pepper and pumpkin; season lightly again and cook 2 minutes to start softening.
5. Pour in the canned tomatoes, add the bay leaf and thyme, and gently press the tomatoes into the vegetables. Cover, reduce heat to low, and simmer, stirring once, until the pumpkin is tender, about 10–15 minutes.
6. Taste and adjust salt and pepper. If the tomatoes seem sharp, stir in a small drizzle of honey to balance.