Quick Breakfast Ratatouille

Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over this summer stew from Provence. If you've ever had a good ratatouille though, it’s a memory that’s hard to forget. Large chunks of tender vegetables, iinfused with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness that tastes more sinful than its virtuous ingredients indicate.

This is not a traditional ratatouille but a quick and easy version. I will have the traditional version in a few weeks!

3 tbsp extra virgin olive oil
3 large cloves garlic, roughly chopped
1 large onions, sliced
1 medium red bell peppers, cored, seeded and sliced
10 button mushrooms, sliced in half
2 medium tomatoes, cored and sliced or several grape tomatoes cut in half
1 medium zucchini, chopped
1 tbsp flat leaf parsley roughly chopped
1 tbsp cup basil roughly chopped
2 - 3 sprigs thyme
salt and pepper to taste

Heat olive oil in pan on medium heat, add onion and garlic and saute for 2 to 3 minutes, or until onions are tender. Add peppers, tomatoes, mushrooms and zucchini and continue to cook for an additional 5 - 7 minutes, or until vegetables are tender. Add fresh herbs and season with salt and pepper. Serve on its own or over a poached egg.