Mexicali Ratatouille

Name: Mexicali Ratatouille
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons canola oil; 1 white onion, chopped; 3 zucchini, cut in cubes (or calabacitas); 1 red bell pepper, cut in squares; 2 fresh jalapeno peppers, minced; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon california chili powder; 1 (14 ounce) can diced tomatoes; fresh cilantro (to garnish)

Submitted by lynnski LA

"This is a simplified version of ratatouille, without eggplant, but with a southwest spin. It's especially good served with corncakes and a black bean salsa. Note: Calabacita, also called white squash, is a Mexican squash which is similar to zucchini. This recipe is a variation of one from "The New Basics" by Rosso and Lukins."

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Ready In:: 55mins
Ingredients:: 10
Serves:: 4-6

ingredients

2 tablespoons canola oil
1 white onion, chopped
3 zucchini, cut in cubes (or calabacitas)
1 red bell pepper, cut in squares
2 fresh jalapeno peppers, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon california chili powder
1 (14 ounce) can diced tomatoes
fresh cilantro (to garnish)

directions

Preheat oven to 350 degrees F.
Heat oil in a large skillet and saute onion for about 3 minutes.
Add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
Stir in tomatoes and jalapeno chilies.
Transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
Garnish with cilantro and serve.
Makes 4-6 portions.

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RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

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