 |
Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
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. 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 |
Directions:
1. Preheat the oven to 350*F.
2. 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.
3. 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.
4. Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy!
|
|