Ingredients
1 1/2 cups McCain Diced Capsicum
- 2 tablespoons olive oil
- 1 small onion
- 1 garlic clove (crushed)
- 1 small zucchini (diced)
- 1/2 small eggplant (diced)
- 2 ripe tomatoes, diced
- 1/2 teaspoon Italian dried mixed herbs
- 2 tablespoons of small basil leaves
Method
| 1. | Heat olive oil in a frying pan over medium heat and saute the onion and garlic for 2 minutes. Add the zucchini and eggplant and cook for a further 5 minutes or until slightly browned. |
| 2. | Add remaining ingredients to pan and stir through. Reduce heat to low, cover and simmer from 10-15 minutes, stirring occasionally. |
| 3. | Serve warm with roasted lamb rack or grilled chicken |
Capsicum Ratatouille
McCain® Sweet Potato Fries make this quesadilla more delicious and one to remember to make again and again.
Ingredients
4 ounces McCain® Sweet Potato Fries
4 8" flour tortillas
¼cup vegetable oil
½ cup sour cream
¼ cup prepared salsa
1 cup shredded Monterey Jack cheese
2 cups mixed grilled vegetables
1 cup Black Bean-Corn Salsa (recipe follows)
1 cup Lime Sour Cream (recipe follows)
Black Bean-Corn Salsa (makes 8 servings, ½ cup each)
2 cups canned black beans, rinsed
1½ cups frozen corn, reheated and cooled
½ cup diced red bell peppers
2 tablespoons vegetable oil
2 tablespoons cilantro, chopped
2 – 4 cloves garlic, finely chopped
Salt and black pepper to taste
Mix all ingredients together and season to taste with salt and pepper.
Lime Sour Cream (makes 8 servings, 2 ounces each)
2 cups sour cream
2 tablespoons lime juice, or to taste
Salt to taste
Mix all ingredients together and season to taste with salt.
Method
| 1 | Heat olive oil in a frying pan over medium heat and saute the onion and garlic for 2 minutes. Add the zucchini and eggplant and cook for a further 5 minutes or until slightly browned. |
| 2 | Add remaining ingredients to pan and stir through. Reduce heat to low, cover and simmer from 10-15 minutes, stirring occasionally. |
| 3 | Serve warm with roasted lamb rack or grilled chicken |
McCain Food Service
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