Mexican Ratatouille

This beautiful twist on a popular Italian 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, 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.

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

Print Recipe

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

• 1/2 cup green beans cut into 2 inch pieces Any vegetables you have left over in the fridge will work
• 1/2 cup asparagus cut into 2 inch pieces Any vegetables you have left over in the fridge will work
• 1/2 cup Snell House Salsa

Servings: people

Units:MetricUS Imperial

Cuisine Mexican Product Black Bean and Corn Salsa, Cilantro Salsa, Garlic Salsa, Salsas, Shy Salsa Ingredients 1/2 cup green beans cut into 2 inch pieces Any vegetables you have left over in the fridge will work 1/2 cup asparagus cut into 2 inch pieces Any vegetables you have left over in the fridge will work 1/2 cup Snell House Salsa Servings: people Units:MetricUS Imperial

Instructions

1. Place the salsa in the bottom of a shallow pan that has a lid.
2. Layer your vegetables on top of the salsa
3. Cover the pan with the lid and turn the heat to a medium low.
4. Cook for approximately 10 minutes - just until the vegetables are tender but not mushy.
5. Serve as a side to any of your favourite Snell House recipes like Garlic Balsamic Pork Tenderloin with Rosemary and Mustard,