Recipe Summary:

Preparation Time: 15 minutes

Number of Servings: 6

Cups of Fruits and Vegetables Per Person: 1.00

Ingredients:
1 cup cubed Calabaza squash
2 chayote squash, diced
2 Anaheim peppers, diced
1/2 cup diced red bell pepper
2 cloves garlic, diced
1 medium green plantain, sliced
1 cup chopped onion
2 Tbsp olive oil
1 tsp salt
1 cup orange juice
1 tsp cumin seed
1 tsp oregano, ground
1 tsp black pepper

Directions:
Warm the olive oil in a large Dutch oven. Add the onion and cook until translucent. Then add each of the vegetables at 2 minute intervals starting with the green plantains, Calabaza, chayote, Anaheim chili and red pepper. Stir well without crushing any of the vegetables. Season with garlic, oregano, cumin, black pepper and salt. Moisten the mixture with the orange juice. Simmer for 5 minutes or until tender.

Nutrition Facts

Caribbean Calabaza and Chayote Ratatouille
Serving Size 1/6 recipe