Ratatouille without Eggplant

I can't stand eggplant and the actual definition of ratatouille is stewed vegetables so I just decided to leave out the eggplant. This dish is so easy and every time I make it my girls remark on how they always forget how flavorful it is. Sometimes I think it should be a winter dish because I think of serving soups and stews when it's cold outside but this one is perfectly suited for summer especially if you have a vegetable garden. All the things in this recipe are things you could grow yourself in a backyard garden. Okay maybe not the onion I used but you know what I mean. Oh and just so you know I have a bay bush in my yard, I don't know anybody else who does...bay leaves are in here too!

2 onions chopped roughly(I used yellow 1015 but any kind will do)
2 green bell peppers roughly chopped
3 zucchini roughly chopped
2 yellow squash roughly chopped
2 lbs ripe tomatoes roughly chopped
3 large cloves garlic finely chopped
2 bay leaves
1 bunch fresh thyme
Salt and pepper

Heat olive oil in a Dutch oven on the stove over med high heat. Add the onions and bell peppers and just a bit of salt and pepper then sauté until the onion is clear. Next add the zucchini, squash, garlic, thyme, bay leaves and just a bit more salt and pepper. The key is to salt and pepper as you go so each thing is properly seasoned. Cook about 10 min. Add the chopped tomatoes and salt and pepper again. Now cover with a lid and simmer for 15 min. You can give it a stir half way through.

I like to eat mine with some homemade herb crusty bread to sop up all the goodness!