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.
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
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