MEXICAN RATATOUILLE
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
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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