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

*** Explore more Mexican Ratatouille Recipes »

Comment
Leave a comment

There are no comments yet!

Name

Message

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #north-american #low-protein #healthy #side-dishes #vegetables #american #mexican #southwestern-united-states #vegan #vegetarian #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #healthy-2 #low-in-something #peppers #squash #tomatoes