Mexican Ratatouille

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

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

Recipe

• 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!