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Southern Italian Ratatouille




Source of Recipe


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List of Ingredients




3 1/2 tablespoons extra virgin olive oil
1 1/2 cups sliced fresh wild mushrooms or domestic mushrooms (1/4 inch thick)
1/2 cup thinly sliced leeks, white part only
salt
fresh ground pepper
1 tablespoon minced garlic
1 teaspoon minced garlic
1 tablespoon finely chopped fresh thyme
1/4 cup diced red bell peppers (1/4-inch dice)
1 1/2 cups diced yellow zucchini or crookneck yellow squash (about 1/2 pound; 1/4 inch dice)
1 1/2 cups diced green zucchini (about 1/2 pound; 1/4 inch dice)
3/4 cup peeled seeded and chopped vine-ripened tomatoes (about 1/2 pound)
1 cup loosely packed baby spinach, cut into a 1/4 inch chiffonade
2 tablespoons coarsely chopped fresh basil
2 tablespoons freshly grated parmesan cheese


Recipe



Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat until hot.
Add the mushrooms and cook, without moving them, until brown on one side, about 1 minute.
Continue to sauté for another 1 or 2 minutes.
Lower the heat to medium, add the leek, season with salt and pepper, and sauté until the leek is soft but not brown, about 2 minutes.
Add 1 tablespoon garlic and sauté for another minute.
Add 1 teaspoon of the thyme and stir.
Scrape the vegetables into a large bowl.
Give the pan a quick rinse and scrub if anything has stuck and burned.
In the same pan, heat another 1 tablespoon of the olive oil over medium-high heat until hot.
Add the bell pepper and sauté for about 1 minute.
Add the yellow and green zucchini and cook until they release their water and turn translucent but have not colored, about 2 minutes.
Add the remaining 2 teaspoons thyme.
Season with salt and pepper.
Spread the vegetables in the bowl with the mushrooms so they cool quickly and retain their color.
Heat the remaining 1/2 tablespoon olive oil in the same sauté pan over medium-high heat until hot.
Add the remaining 1 teaspoon garlic.
Sauté briefly until lightly colored, then add the tomatoes.
Season with salt and pepper.
Bring to a boil and simmer until the mixture thickens, about 5 minutes.
Add the spinach and toss until it wilts into the tomatoes.
Scrape into the bowl with the other vegetables and stir so the mixture cools a bit.
Add the basil and Parmesan.
Toss until well mixed.
Serve warm or at room temperature.