"Secrets to Cooking TexMex"
1/4 cup olive oil
2 medium onions, sliced
2 cloves garlic, minced
2 medium zucchini, cut into 1/4-inch slices
1 medium eggplant, cut into 1/2-inch cubes
1 medium yellow squash, cut into 1/4-inch slices
1 teaspoon oregano
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies
1 can (16 oz.) crushed tomatoes
In a large skillet, sauté onions and garlic in hot oil until tender.
Add zucchini, eggplant, squash and oregano. Sauté until vegetables
are tender. Stir in RO*TEL and crushed tomatoes, simmer for 10
minutes. Serves 6.
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to Cooking Tex-Mex/Michael W. Ludwig. All rights reserved.