Summer Vegetable Ratatouille

4 roma tomatoes, chopped
2 onions, sliced into thin rings
2 zucchinis, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and sliced
1 medium eggplant, cubed
1 yellow bell pepper, diced
1 red bell pepper, diced
1/2 cup olive oil
2 heaping tablespoons of minced garlic
Bay Leaf
Thyme
Parsley
Salt & Pepper, to taste

Heat 1 1/2 tablespoons of olive oil in a large pot over medium heat and add the onions and garlic. Cook them until they're soft. Meanwhile, in a skillet, add 1 1/2 tablespoons of olive oil and start sauteing the zucchini. After they've begun to brown, add the rest of the veggies into the skillet (with a little more oil) and saute them too. After about 10 minutes or so, add all of the skillet into the large pot. Add the bay leaf, sprinkle a good amount of thyme and the salt & pepper and cook over medium heat for 15-20 minutes. Add the tomatoes and parsley and cook for an additional 10-15 minutes.

Oh my gosh. For someone who intensely dislikes veggies, this was SO good! I seriously could not believe it. I would make this over and over again. In fact, the only thing we would change is to slice all of the vegetables instead of the dicing and cubing! Yum, yum!