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Southern Italian Ratatouille

Ingredients: 1 3/4 Ounce(s) extra virgin olive oil 1 1/2 Cup(s) mushroom; sliced 1/2 leeks; thinly sliced 1 salt and pepper 1 Tablespoon(s) garlic; minced 3 Teaspoon(s) thyme; chopped 1/4 red pepper; diced 1 1/2 Cup(s) yellow squash; diced 1 1/2 zucchini; diced 3/4 Cup(s) tomatoes; chopped 1 Cup(s) spinach leaf; loosely packed, chiffonad 2 Tablespoon(s) basil; coarsely chopped 2 Tablespoon(s) parmesan cheese; grated Directions: Heat 2 T of the olive oil in a large saute 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 saute for another 1-2 minutes. Lower the heat ot medium, add the leek, season with salt and pepper, and saute until the leek is soft but not brown, about 2 minutes. Add the 1 T garlic and saute for another minute. Add 1tsp 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 T of the olive oil over medium high heat until hot. Add the bell pepper and saute 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 tsp 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 T olive oil in the same saute pan over medium high heat until hot. Add the remaining 1 tsp garlic. Saute 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 unitl 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 unitl well mixed. Serve warm or at room temperature. Contributor: Tra Vigne cookbook
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