Prep 10 mins
Cook 15 mins
Almost every weekend, I make ratatouille to clean up all vegetables in my refrigerator, and the vegetables I use change by season. In autumn, my ratatouille becomes yellow because of the color of squash and pumpkin. I love the color so much. It's a Japanese sytle to add a little bit soy sauce to finish.
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, peeled coarsely chopped
- 1 garlic clove, peeled and coarsely chopped
- 1⁄2 small acorn squash, peeled and cut into 1/2-inch pieces
- 1 small zucchini, halved lengthwide and cut into cubes
- 1⁄2 carrot, halved lengthwide and cut into cubes
- 1⁄2 red bell pepper, halved lengthwise and cut into 1/2-inch slices
- 1⁄2 green bell pepper, halved lengthwise and cut into 1/2-inch slices
- 1 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon soy sauce
- Over medium-low heat, add the oil to a large skillet with the garlic and onion, stirring occasionally, until the onion has softened.
- Add the acorn squash, zucchini, red bell pepper, green bell pepper, carrot, and salt, and cook over medium heat, stirring occasionally, for 15 minutes or until the vegetables are tender.
- Stir in a few grinds of pepper and soy sauce to taste.
Great idea to put squash in instead of eggplant. I liked the creativity of this recipe. I ended up putting a 28 oz can of chopped tomatoes, a little more traditional as well as a few tablespoons of sugar. But in general good inspiration