1/4 cup olive oil, plus more as needed
1 1/2 cups chopped onion
1 teaspoon minced garlic
1/2 teaspoon thyme
4 mini yellow bell peppers sliced
4 mini orange bell peppers sliced
4 mini red bell peppers sliced
3 small yellow squash sliced thin
3 small zucchini sliced thin
1 small can original rotel
1 small can crushed tomatoes
1 tablespoon basil
1 tablespoon parsley
salt and pepper to taste
1. Used a large 12" sauté pan over medium heat, add olive oil. Once hot, add the onions and garlic. Cook, stirring frequently until onions are wilted and lightly caramelized, about 5 to 7 minutes. Add thyme, all the bell peppers, zucchini and squash, (added a fourth cup more olive oil here) continue to cook approx 15 minutes stirring frequently until vegetables are close to done.
2. Add tomatoes, basil, parsley, salt and pepper and cook for a final 10 minutes. Stir well to blend and serve either hot or at room temperature.