Summer Vegetable Ratatouille

Step 1
Heat 1 1/2 tablespoons oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft, about 5 minutes.

Step 2
Meanwhile, in a large skillet, heat another 1 1/2 tablespoons oil. Add zucchini in batches and saut? until slightly browned on all sides. Transfer each batch to the pot with the onions and garlic.

Step 3
Working in batches, saut? eggplant, yellow squash, and bell peppers, one batch at a time, adding oil with each batch and transferring them to the pot when saut?ed.

Step 4
Season the ratatouille with salt and pepper. Add thyme sprigs and bay leaf. Cover and cook over medium heat for 15 to 20 minutes.

Step 5
Add tomatoes and parsley. Cook, stirring occasionally, for 10 to 15 more minutes. Remove bay leaf and adjust seasoning before serving.