If you think this dish looks familiar, perhaps you remember my Not-Julia's-Ratatouille . Same wonderful summer flavors, but without the eggplant ( which I'm sure makes many people very happy).
Fragrant with fresh basil and oregano, chunks of onions, peppers, and zucchini, plum tomatoes ( canned – since I only have a few cherry tomatoes here), and fresh hard neck garlic from the farmers' market, it's a great side or delicious on its own. Cook it up in a half an hour and enjoy some of the last bounty of summer.
3 cloves fresh peeled garlic, minced or sliced
3 T. olive oil
1 medium-large fresh zucchini
1 medium yellow onion
1 cup of canned plum tomatoes, cut up ( I only buy whole canned tomatoes, then run a knife through them while they're still in the can)
1 medium green pepper, cut into chunky strips
1 T. fresh oregano, or 1 t. dried
1 T. fresh basil, slivered, or 1 t. + dried
pinch of thyme
kosher salt and pepper
Pour the olive oil into the saucepan, then add the garlic and cook for a few minutes. Add all the other ingredients, and cook on medium low, stirring every once in a while, until the vegetables are tender, but not overcooked. Taste and add more salt or pepper as needed.
This can be spooned over pasta, or served on a platter, or in individual ramekins or dishes. It can be served warm, chilled, or at room temperature - a very forgiving recipe!
Not-Julia's ratatouille recipe is here.