South Texas Ratatouille

Name: South Texas Ratatouille
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 8
Cuisine: Mediterranean, French, European
Ingredients: 1 small chayote, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (or pattypan squash); 1 large eggplant, peeled and cut sticks, 1/4 x 1/4 inch x 2 inches; 6 mediums garlic cloves, minced; 1 smalls jicama, peeled and cut into sticks, 1/4 x 14 inch x 2 inches (if you cant find jicama, try water chestnuts); 118 milliliters extra-virgin olive oil; 1 small poblano chile, seeded and cut into sticks (1/4 x 14 inch x 2 inches, you do not need to roast or remove skin); 1 small red bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches; 8 servings salt and pepper; 1 white onion, diced; 1 small yellow bell pepper, seeded and cut into sticks, 1/4 x 14 inch x 2 inches; 1 small yellow squash, cut into sticks, 1/4 x 14 inch x 2 inches; 1 small zucchini, cut into sticks, 1/4 x 14 inch x 2 inches

South Texas Ratatouille might be just the side dish you are searching for. This recipe makes 8 servings with 181 calories, 2g of protein, and 14g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. If you have jicama, zucchini, bell pepper, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes approximately 40 minutes.