Ratatouille a la Minute

Ingredients

• 1 yellow summer squash, about 1 pound, ends trimmed
• 1 zucchini, about 1 pound, ends trimmed
• 2 very ripe red tomatoes, about 1 pound, cored
• 2 teaspoons olive oil
• ¾ cup finely chopped onion
• 2 teaspoons finely minced garlic
• 1 teaspoon finely chopped jalapeno pepper, optional
• 4 sprigs fresh thyme, broken into1/2-inch lengths
• 1 bay leaf
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons finely chopped fresh basil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    92 calories; 3 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 9 grams sugars; 4 grams protein; 139 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Cut the yellow squash and zucchini crosswise into slices 1/4 inch thick. There should be about 2 cups of each.
2. Cut the tomatoes into 1-inch cubes. There should be about 3 cups loosely packed.
3. Heat the oil in a heavy skillet, and add the zucchini and yellow squash. Cook, stirring and tossing so the pieces cook evenly, about 3 minutes. Add the onion, garlic and jalapeno pepper, and toss to blend.
4. Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend, and cook, tossing and stirring, about 3 minutes. Add the basil and stir. Remove the bay leaf. Turn the mixture into a warm dish, and serve hot.

20 minutes