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Mexican Ratatouille
45 Mins
Diet Restriction
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Secret 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
  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!
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