Spanish Ratatouille

This beautiful twist on a popular French side dish is a great way to use up bits of vegetables in your fridge that are not enough alone to serve the family individually. Green beans and asparagus are suggested below, but you can substitute or add zucchini, yellow beans, eggplant, mushrooms etc. Use your imagination and whatever is in your fridge. No oil or extra water is required as the juices from the salsa steam the vegetables so you keep all the nutrients in the dish and the salsa imparts a big bold flavour to the vegetables.

Mexican Ratatouille

This recipe is so simple, your child could do it, under supervision with the knife and stove of course.

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This recipe is so simple, your child could do it, under supervision with the knife and stove of course.

Servings2people

Prep Time5minutes

Cook Time10 minutes

Passive Time0

Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe

Servings 2people

Prep Time 5minutes

Cook Time 10 minutes

Passive Time 0

• Cuisine Mexican
• Product Black Bean and Corn Salsa, Cilantro Salsa, Garlic Salsa, Salsas, Shy Salsa

Ingredients

• 1 eggplant Cut in 1/4" slices
• 1 zucchini Cut in 1/4" slices
• 3 tomatoes Cut in 1/4" slices
• 1 jar Snell House Salsa Flavour of your choosing!

Servings: people

Units:MetricUS Imperial

Cuisine Mexican Product Black Bean and Corn Salsa, Cilantro Salsa, Garlic Salsa, Salsas, Shy Salsa Ingredients 1 eggplant Cut in 1/4" slices 1 zucchini Cut in 1/4" slices 3 tomatoes Cut in 1/4" slices 1 jar Snell House Salsa Flavour of your choosing! Servings: people Units:MetricUS Imperial

Instructions

1. Preheat your oven to 375
2. Optional: Place the salsa in a blender or magic bullet and blend until smooth. Spread the salsa out on the bottom of a shallow oven-safe pan
3. Layer your vegetables on top of the salsa, alternating between each kind
4. Cover the pan with the lid and add to pre-heated oven
5. Cook for approximately 30 minutes, then remove the lid and cook for another 10-20 minutes. Just until the vegetables are tender- not mushy!
6. Serve as a side to any of your favourite Snell House recipes like Garlic Balsamic Pork Tenderloin with Rosemary and Mustard,