Southwest Ratatouille  

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. 

This can be used as a side dish or served over fish or chicken as a flavorful marinade. You can add any veggie you like, get creative and enjoy!  

Ingredients: 

3 teaspoon olive oil 

1 sweet onion, diced 

1 zucchini, cut into ½” cubed 

1 yellow squash, cut into ½” cubed 

1 poblano pepper, diced 

4 Roma tomatoes, diced 

1 cup sweet corn (fresh or canned) 

3 cloves garlic, minced 

Salt and pepper to taste 

Directions: 

1. Place 1 teaspoon olive oil and heat a large pan or deep skillet to medium-high. 

1. Add onions and sauté for 3- 5 minutes, or until translucent and fragrant. 

1. Add another teaspoon olive oil along with the zucchini, yellow squash, and poblano pepper, cook for 10 minutes, stirring frequently. 

1. Add the remaining olive oil, diced tomatoes and corn, simmer for 20 minutes, stirring occasionally.  Add salt and pepper to taste. 

Serves 6 

Nutrients per serving: 78 Calories, 3g Fat, 12.6g Carbohydrates, 3g Fiber, 3g 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! 

Other ingredients that you might want to try: Eggplant, mushrooms, bell peppers, black beans, or olives.