Ingredients
- 1/4 cup extra-virgin olive oil
- 2 medium golden beets (about 1/2 pound), peeled and roughly chopped
- 3 medium carrots (about 1/2 pound), peeled and roughly chopped
- 4 cloves garlic, minced
- 1 large yellow onion (about 3/4 pound), peeled and roughly chopped
- 1 medium yellow summer squash (about 1/2 pound), chopped
- 1 medium zucchini (about 1/2 pound), chopped
- 1 tablespoon dried oregano
- 1 tablespoon minced fresh rosemary
- 1 teaspoon fine sea salt
Instructions
- In a large saucepan, heat olive oil over medium–low heat. Add beets, carrots, and garlic. Cover and cook for 20 minutes, stirring occasionally.
- Add onion, yellow squash, zucchini, oregano, rosemary, and sea salt. Continue cooking, covered, until vegetables are tender, about 20 minutes.
- Check seasoning and adjust salt to taste. Serve hot or cold.
- Bon appétit!
Notes
- Add 10–15 minutes to the cooking time if you prefer your ratatouille well-done over crisp-tender.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dishes
- Method: Stovetop