Summer Garden Ratatouille

Adapted from Simply in Season, serves 4-6
Date made: 6/14/2011

2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta

Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan.  Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes.  Serve over pasta.