Southwestern ratatouille

1 servings

Ingredients

Quantity Ingredient
1 small Onion; chopped fine
1 tablespoon Olive oil
1 Garlic clove; minced
1 medium Zucchini; quartered
; lengthwise and cut
; crosswise into
; 1/2-inch pieces
½ cup Corn; (cut from about 1
; ear)
⅓ cup Chopped red bell pepper
1 teaspoon Minced fresh jalapeno chili including; (wear rubber
; seeds, gloves), up to 2
¼ teaspoon Ground cumin
1 medium Vine-ripened tomato; chopped
2 tablespoons Chopped coriander sprigs

Directions

In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.

Add jalapeno, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes. Stir in coriander.

Serves 2.

Gourmet August 1995

Converted by MC_Buster.

Per serving: 275 Calories (kcal); 15g Total Fat; (45% calories from fat); 7g Protein; 34g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 3½ Vegetable; 0 Fruit; 2 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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