STREAMING NOW: Chuck's Week Off

Mexican Ratatouille

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Jalapeno pepper and cilantro give this ratatouille a south of the border taste. It travels very well! Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins.”
READY IN:
45mins
YIELD:
4-6
UNITS:
US

Ingredients Nutrition

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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: