Curtis Stone - Corn and Zucchini Ratatouille

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Method
1. Heat the oil in a large sauce pot over medium-high heat.
2. Add the onions and sauté until slightly softened, about 4 minutes.
3. Add the garlic and sauté until fragrant, about 30 seconds.
4. Add the red and green bell peppers and sauté until they soften slightly, about 4 minutes.
5. Add the zucchini and corn and sauté until they are crisp-tender, about 5 minutes.
6. Stir in the parsley, thyme, and lemon juice.
7. Season to taste with salt and pepper and serve.
Corn and Zucchini Ratatouille

Prep Time: 25 minutes
Cook Time: 15 minutes
Serves 8

Ingredients

3 tablespoons olive oil
2 small red onions, medium dice
4 garlic cloves, finely chopped
2 red bell pepper, medium dice
2 green bell pepper, medium dice
6 zucchini, medium dice, green parts only
4 ears fresh yellow corn, shucked (about 3 cups of kernels)
½ cup finely chopped fresh Italian parsley
4 tablespoons chopped fresh thyme
½ cup finely chopped basil leaves
4 tablespoons fresh lemon juice
Salt and freshly ground black pepper

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