This Mexican inspired ratatouille creates a fresh hearty vegetable medley. Enjoy as a tasty side or for a formal affair, we suggest to serve with a swordfish steak.
Ingredients
1/2 container EVK Salsa Mild
4 Yellow Crook Neck Squash, medium dice
4 Mexican Green Squash, medium dice
1 red bell pepper, medium dice
1 poblano pepper, medium dice
1 chayote squash
Instructions
Sautee add 2 tablespoons light olive oil
add diced veggies to hot oil in pan
sauté until al dente
add ½ container EVK salsa
S&P season to taste
Just before serving add 1 tablespoon chopped fresh cilantro
garnish with cheese (cotija or preferred cheese) and shredded chayote squash.
Serving Suggestion: As side dish to your favorite protein