Mexican Ratatouille

Ingredients

  • 1 onion, diced

  • 2–3 medium tomatoes, diced

  • 4 small yellow squash, chopped

  • 3 Anaheim peppers, roasted, skinned, and diced

  • 1 bunch of cilantro, chopped

  • 1 tsp chicken stock dissolved in ½ cup water

  • 1 cup Pace picante sauce (medium spice)

  • 1 cup diced cooked meat or tofu (optional)

  • 2 tbsp grated hard cheese per serving

Looking for a flavorful way to use up garden veggies? This Mexican Ratatouille combines the rich textures of squash, roasted Anaheim peppers, and onions with the bold flavor of picante sauce. It’s a quick, colorful, and customizable dish that works just as well for meat-lovers as it does for vegetarians.

Preparation Steps

  • 1

    Roast the Peppers: Place Anaheim peppers under a broiler until the skins blister. Let cool, peel, and dice.

  • 2

    Steam the Squash: Steam squash just until tender—don’t overcook.

  • 3

    Sauté the Onion: Brown diced onion in a skillet until golden.

Cooking Steps

  • 1

    In a large saucepan, combine onion, tomatoes, squash, roasted peppers, cilantro, and chicken stock mixture.

  • 2

    Add picante sauce and meat or tofu, if using.

  • 3

    Simmer 5–10 minutes to blend flavors.

Serving Suggestions

Spoon the ratatouille into bowls and top with 2 tablespoons of grated hard cheese. Serve warm with crusty bread or sweet corn on the cob for a complete, comforting meal.