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.