This pumpkin ratatouille is a simple and easy dish that you can customize to your liking by omitting or adding some vegetables. If you want to make it lighter, you can omit the potato.

INGREDIENTS for 6 people

• 1 small zucchini
• 1 piece of squash
• 1 medium potato
• 1 small eggplant
• 1 handful of green beans
• 1 carrot
• 1 onion
• 1 tomato
• 1 bell bell pepper
• 2 cloves of garlic
• 1 large piece of chorizo sausage for the stew
• Olive oil, paprika, salt and pepper

PREPARATION of the Pumpkin ratatouille

1. Wash, peel and dice all the vegetables and put them raw in a saucepan. Add the chopped or crumbled chorizo, a drizzle of olive oil, 1 teaspoon of paprika, 1/2 cup of water and salt or a stock cube.
2. Cook everything over low heat until the hardest vegetables (carrots, beans…) are tender but whole, stirring often. Ideally, you do not need to add water and you can use the water given off by the vegetables, but if they become too dry, you can add as much water as necessary.
3. Do not stir the vegetables too much so that they do not fall apart. It is best to stir the vegetables well at first and move the pot from side to side as they cook.
   This dish tastes best when served well-packaged, so let it sit for a few hours or cook it the night before.

TIPS AND COMMENTS.

If the vegetables are not fresh and tender (for example, if some are frozen and some are not), you may need to adjust the cooking time slightly and put the tougher varieties in first. When they start to soften, add the softer ones. In any case, always put the onion, garlic, tomato, bell pepper and carrot first.