Mexican Ratatouille

Name: Mexican Ratatouille
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

14 ingredients

4 steps

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!