Mexicali Ratatouille

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.

• Ready In: 55 mins
• 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

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