Mushroom RatatouillePosted in : Side Dish on by : Daphne
Wash peppers; halve, and remove ribs and seeds. Cut crosswise into 1/4″ thick slices. Wash zucchini; cut into 1/2″ thick slices. Cut mushrooms into halves. Thinly slice onion. In 1/4 C. hot oil in a large skillet or Dutch oven, sauté green pepper, onion, and garlic until tender, about 5 minutes. With a slotted spoon, remove to a large bowl; discard garlic. Add 2 Tbsp. oil to the skillet and heat. Add zucchini and sauté, turning frequently, just until tender, about 10 minutes. With slotted spoon, remove zucchini to same bowl. Add remaining oil to the skillet and heat. Add mushrooms, and sauté until golden, about 5 minutes. Cut tomatoes into large pieces; add to mushrooms, along with the sautéed vegetables, the salt, pepper, and thyme. Stir gently just to combine. Simmer, covered, for 5 minutes or until very hot and bubbly. Serves 12.