Name: Mexican Ratatouille
Yield: 4 to 6 portions
Cuisine: Mexican
Ingredients: 2 green (unripe) firm tomatoes, diced; ¼ cup Chopped cilantro (fresh coriander); 1 fresh mild chile pepper, minced (2 teaspoons); 1 fresh jalapeño pepper, minced; 2 tablespoons vegetable oil; 2 zucchini (6 ounces each), cut into ½-inch cubes; 1 teaspoon dried oregano; ¾ teaspoon salt; ½ teaspoon ground cumin; Freshly ground black pepper, to taste; 1 onion, chopped; 2 yellow summer squash (6 ounces each), cut into ½-inch cubes

Preparation info

4 to 6
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Jalapeño pepper, a milder chile pepper, and cilantro take this ratatouille south of the border. It travels very well, as you’ll see.

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 yellow summer squash

Method

Preheat the oven to 350°F.
Heat the oil in a large skillet, and sauté the onion over medium heat for about 3 minutes. Add the yellow squash, zucchini, oregano, salt, cumin, and black pepper. Sauté 5 minutes, stirring.
Stir in the tomatoes and

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Ingredients

Method

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