Spicy Ratatouille

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Ratatouille

 

1 tbsp. canola oil

1 medium red onion, cut in thin crescents

2 garlic cloves, minced

1 large yellow bell pepper, seeded and cut in thin strips

2 poblano pepper, seeded and cut in thin strips

1 cup frozen corn kernels or kernels of 1 fresh ear of corn

1 medium zucchini, quartered lengthwise and cut crosswise in 1/2-inch slices

1 medium yellow summer squash, quartered lengthwise and cut crosswise in

1/2-inch slices

1 pint cherry tomatoes, halved

1/2 cup tomato juice

2 medium tomatillos, chopped

salt and freshly ground black pepper, to taste

 

Heat oil in deep skillet or Dutch oven over medium-high heat.

Add onion and sauté until translucent, about 2 minutes.

Cover, reduce heat to medium and cook until onion is soft, about 2 to 3 minutes.

Add garlic, yellow bell and poblano peppers.

Saute until peppers soften slightly, about 4 minutes.

Add corn, zucchini, yellow squash, tomatoes and juice.

Simmer until peppers are tender but still slightly firm, about 8 minutes.

Add tomatillos and cook until vegetables are soft but still retain their shape,

about 4 minutes.

Season to taste with salt and pepper.

Serve lukewarm or at room temperature.

This ratatouille tastes better the next day.

It keeps 5 days if stored tightly covered in the refrigerator.

Makes 6 servings.

Calories 91, Fat 3 g, Carbs 15 g, Protein 3 g, Fiber 3 g, Sodium 80 mg.

Points 1.