Email to Sally      

Recipe Categories: dands's HOME PAGEAPPETIZERS Bread BREAD CASSEROLES CHINESE CREPES CROCKPOT DESSERTS ETHNIC FISHandSEAFOOD MEATS MEXICAN PASTA POULTRY RICE SALADandDRESSING SANDWICHES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN

Southwestern Ratatouille




Source of Recipe


Gourmet, Aug. 1995






List of Ingredients



• 1 small onion, finely chopped
  
• 1 Tbsp olive oil
  
• 1 garlic clove, minced
  
• 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2" pieces
  
• 1/2 cup corn (cut from about 1 ear)
  
• 1/3 cup chopped red pepper
  
• 1-2 tsp minced fresh jalapeno chili including seeds
  
• 1/4 tsp ground cumin
  
• 1 medium tomato, chopped
  
• 1 Tbsp chopped coriander sprigs
  
• salt & pepper
  






Instructions



1. In a 10-inch skillet cook onion in oil over moderate heat, stirring until golden. Add garlic and cook, stirring, 1 minute.
   
2. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute.
   
3. Cook vegetables, covered, stirring occasionally, 2 minutes or until softened.
   
4. Add jalapeno, cumin, tomato and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2-3 minutes.
   
5. Stir in coriander. Serves 2
   



RECIPE CONTINUES

PREV SECTION | NEXT SECTION