Mexican Ratatouille

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 2 (6 ounce) yellow squash, cut into 1/2-inch cubes
• 2 (6 ounce) zucchini, cut into 1/2-inch cubes
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon cumin
• 2 garlic cloves, minced
• pepper, to taste
• 2 firm green tomatoes, diced
• 1/2 fresh jalapeno pepper, minced
• 1 fresh mild chili pepper, minced (optional)
• 1/4 cup cilantro, chopped
• 1/4 cup cilantro, chopped

1. Preheat the oven to 350*F.
2. Heat the oil in a large skillet, and saute the onion for about 4 minutes on medium heat. Add the yellow squash, zucchini, oregano, salt, cumin, garlic, and black pepper. Saute 5 minutes, stirring often.
3. Stir in the tomatoes and chile peppers. Transfer the mixture to an oven proof 2 1/2 quart casserole, cover, and bake for 30 minutes.
4. Stir in the cilantro, and serve immediately or let cool to room temperature. Enjoy!

vegetable oil, onion, yellow squash, zucchini, oregano, salt, cumin, garlic, pepper, green tomatoes, jalapeno pepper, chili pepper, cilantro, cilantro

Taken from www.food.com/recipe/mexican-ratatouille-137334 (may not work)