MEXICAN RATATOUILLE

Mexican Ratatouille image

Jalapeno pepper and cilantro give this ratatouille a south of the border taste. It travels very well! Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins.

Provided by Sharon123

Categories Peppers

Time 45m

Yield 4-6

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 (6 ounce) yellow squash, cut into 1/2-inch cubes
2 (6 ounce) zucchini, cut into 1/2-inch cubes
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon cumin
2 garlic cloves, minced
pepper, to taste
2 firm green tomatoes, diced
1/2 fresh jalapeno pepper, minced
1 fresh mild chili pepper, minced (optional)
1/4 cup cilantro, chopped
1/4 cup cilantro, chopped

Steps:

Preheat the oven to 350*F.
Heat the oil in a large skillet, and saute the onion for about 4 minutes on medium heat. Add the yellow squash, zucchini, oregano, salt, cumin, garlic, and black pepper. Saute 5 minutes, stirring often.
Stir in the tomatoes and chile peppers. Transfer the mixture to an oven proof 2 1/2 quart casserole, cover, and bake for 30 minutes.
Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy!

Nutrition Facts : Calories 113.9, Fat 7.3, SaturatedFat 1, Sodium 460.9, Carbohydrate 11.7, Fiber 2.9, Sugar 6.2, Protein 3

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