Southwestern Ratatouille

• 1 small onion, chopped fine
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1 medium zucchini, quartered lengthwise and cut crosswise into 1/2-inch pieces
• 1/2 cup corn (cut from about 1 ear)
• 1/3 cup chopped red bell pepper
• 1 to 2 teaspoons minced fresh jalapeno chili including seeds (wear rubber gloves)
• 1/4 teaspoon ground cumin
• 1 medium vine-ripened tomato, chopped
• 2 tablespoons chopped coriander sprigs

1. In a 10-inch skillet cook onion in oil over moderate heat, stirring, until golden.
2. Add garlic and cook, stirring, 1 minute.
3. Add zucchini, corn, and bell pepper and cook, stirring, 1 minute.
4. Cook vegetables, covered, stirring occasionally, 2 minutes, or until softened.
5. Add jalapeno, cumin, tomato, and salt and pepper to taste and cook, uncovered, stirring occasionally, until zucchini is just tender, 2 to 3 minutes.
6. Stir in coriander.

onion, olive oil, garlic, zucchini, corn, red bell pepper, jalapeno chili including seeds, ground cumin, tomato, coriander sprigs

Taken from www.epicurious.com/recipes/food/views/southwestern-ratatouille-12435 (may not work)