Autumn Ratatouille Recipe

Ingredients for Autumn Ratatouille

• Extra Virgin Olive Oil
• Yellow Onion
• Garlic Clove
• 1 cup butternut squash, cubed (you can substitute acorn squash)
• 1 medium zucchini, chopped
• 1/2 cup carrots, chopped
• 1/2 red bell pepper, chopped
• 1/2 green bell pepper, chopped
• 1 teaspoon salt (or to taste)
• Fresh Ground Black Pepper
• 1-2 teaspoons soy sauce (to taste)

How to Make Autumn Ratatouille

1. Heat 2 tablespoons of olive oil in a large skillet over medium-low heat. Add 2 cloves of minced garlic and 1 medium onion, chopped, and cook, stirring occasionally, until the onion softens (about 5 minutes).
2. Add 1 cup cubed butternut squash, 1 medium zucchini, chopped, 1/2 red bell pepper, chopped, 1/2 green bell pepper, chopped, and 1/2 cup chopped carrots. Season generously with salt (about 1 teaspoon). Cook over medium heat, stirring occasionally, for 15-20 minutes, or until the vegetables are tender but still hold their shape.
3. Stir in 1/4 teaspoon freshly ground black pepper and 1-2 teaspoons soy sauce (to taste). Taste and adjust seasoning as needed.
4. Serve warm as a side dish or a light vegetarian meal. Enjoy!