Mexicali Ratatouille

• 2 tablespoons canola oil
• 1 white onion, chopped
• 3 zucchini, cut in cubes (or calabacitas)
• 1 red bell pepper, cut in squares
• 2 fresh jalapeno peppers, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon california chili powder
• 1 (14 ounce) can diced tomatoes
• fresh cilantro (to garnish)

1. Preheat oven to 350 degrees F.
2. Heat oil in a large skillet and saute onion for about 3 minutes.
3. Add bell pepper, zucchini, oregano and cumin and saute 5 minutes more.
4. Stir in tomatoes and jalapeno chilies.
5. Transfer mixture to a 2 1/2 quart casserole and bake for 30 minutes.
6. Garnish with cilantro and serve.
7. Makes 4-6 portions.

canola oil, white onion, zucchini, red bell pepper, jalapeno peppers, oregano, ground cumin, california chili powder, tomatoes, fresh cilantro

Taken from www.food.com/recipe/mexicali-ratatouille-129341 (may not work)