Total Time
45mins
Prep 10 mins
Cook 35 mins

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.

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!
Most Helpful

5 5

This is a great way to use those fresh garden veggies. I did not have a jalapeno pepper so I used some fresh roasted chile that was peeled and chopped. Being the garlic lover that I am, I peeled several cloves and added to the veggies instead of the lonely cloves. I did cook this dish about 20 minutes instead of the 30 suggested and the squash was crisp tender.

5 5

Very, Very good, I cut the recipe in half for the 2 of us, using 1/2 large jalapeno,no chili pepper and fresh squash and green tomatoes right out of the garden. I think that this recipe would be very good with cheese added to it,such as a mexican blend. Thank you Sharon, for sharing this yummy recipe.