Sweet summer veggies are a delight.  This simple mixture makes a wonderful side dish loaded with nutrients and lots of flavor, especially when a twist of the Southwest is added!

As with many cooked tomato-based dishes, it’s wonderful the second and third day!  This can be used as a side dish or served over fish or chicken as a flavorful marinade.

Other ingredients that you might want to try: Mushrooms, bell peppers, black beans, fresh tomatoes instead of canned, fresh or frozen green chilies instead of canned, jalapenos or other hot peppers, olives, red pepper flakes.

You can add any veggie you like, get creative and enjoy!

Southwest Ratatouille

Ingredients:

• 1 teaspoon olive oil
• ¼ teaspoon salt
• 1 eggplant, cut into bite-sized pieces
• 1 zucchini, cut into bite-sized pieces
• 1 yellow squash, cut into bite sized pieces
• 1 sweet onion, diced
• 3 10oz. cans Rotel Tomatoes with Green Chili (any type – mild/medium/hot)
• 1 cup sweet corn (fresh or canned)
• 1 6oz. can of tomato paste
• 2-3 cloves garlic, minced
• 2-3 tablespoons fresh basil, chopped
• Salt and pepper to taste

Directions

1. Place 1 teaspoon olive oil and heat a large pan or deep skillet on medium.
2. Add eggplant and season with ¼ teaspoon salt, sauté for 10 minutes.
3. Add onions, zucchini and yellow squash to mixture and sauté an additional five minutes.
4. Add remaining items and simmer for 20-30 minutes, stirring occasionally.

Serves eight!

Nutrients per serving: 90 Calories, 1.1g Fat, 459g Sodium, 18g Carbohydrates, 4g Fiber, 4g Protein

Serving Suggestions: Bake with or serve over chicken or fish, use as a side dish, cook with cubed beef or bison or use your imagination!