Recipe

South Of The Border Ratatouille Recipe

Add Step-by-Step Photos	Notyourmomma / All my dishes 1 year ago Not really Mexican, but the south of the border flavors added to the some not so traditional ratatouille veggies. Stew-like, unctuous, fragrant and healthy. Prep:20m Cook:45m Servings:6	Notyourmomm
	vegetarianside delicious harvestfresh

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Ingredients

2 tablespoons of olive oil

1 large yellow onion, chopped

2 zucchini, diced

2 yellow squash, diced

1 tsp of dried oregano

1 tsp of salt

1/2 tsp of ground cumin

1/4 tsp of crushed red pepper (or cayenne)

3 green unripe firm tomatoes, diced

1 poblano chile, minced

1 fresh jalapeno pepper, minced

3/4 cup of chopped cilantro

Queso blanco, if you desire 2 ounces

Directions

Preheat the oven to 350 degrees.

Heat the oil in the skillet and saute the onion, yellow squash, zucchini, oregano, salt, cumin and cayenne pepper. Saute for five to eight minutes.

Stirring.

Stir in the tomatoes and green chiles.

Transfer to mixture to an ovenproof casserole, cover and bake for 30 minutes.

If you decide to add the cheese, crumble across the top of the casserole and heat a couple of minutes in the oven. Remove.

Stir in the cilantro and serve immediately.

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Comments

rosemaryblue 1 year ago said:
Sounds very good!

sparow64 1 year ago said:
Sounds like something we would like (minus hot peppers - am a big wimp!), but I could add some red and yellow bell pepper instead...thanks for posting!

jenniferbyrdez 1 year ago said:
Yep, yep.

whuebl 1 year ago said:
Yes, yes, yes! Wonderful recipe which would take okra in it too. Now if I can only get my wife to eat it - she doesn't like the hot peppers so I will have to go light on them.

Thanks for sharing this recipe.

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