Winter Ratatouille (With Option To Make Into A Grea

Name: Winter Ratatouille (With Option To Make Into A Great Appetizer!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil (may to need to add more as the veggies cook); 1/2 medium red onion, diced; 1 medium yellow bell pepper, diced; 1 medium orange bell pepper, diced; 1 medium zucchini, diced; 1 medium yellow squash, diced; 1/2 medium eggplant, diced (I used a bit less and left the eggplant unpeeled, but you could peel it if desired); 3 garlic cloves, minced; 1 large ripe tomatoes, seeded and diced; 1/2 teaspoon coarse salt; 1/4 teaspoon fresh ground black pepper; For appetizer; 45 frozen miniature phyllo cups

Servings: persons

2 tablespoons extra-virgin olive oil (may to need to add more as the veggies cook)
1/2 medium red onion, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1/2 medium eggplant, diced (I used a bit less and left the eggplant unpeeled, but you could peel it if desired)
3 garlic cloves, minced
1 large ripe tomatoes, seeded and diced
1/2 teaspoon coarse salt
1/4 teaspoon fresh ground black pepper
For appetizer
45 frozen miniature phyllo cups

1
Heat olive oil in a large skillet over medium-high heat. Add onion, cook for 2 minutes. Add yellow and orange bell peppers and cook for another 2 minutes. Add zucchini, yellow squash and eggplant and cook for 2 more minutes. Add garlic, tomato, salt and pepper and cook for about 1 minute.
2
Note: I like to continue cooking all the veggies for several more minutes. It's a personal thing, I like my ratatoullie veggies really soft and like letting the flavors meld together.
3
Note: You may need to add some additional olive oil as you add more veggies. This depends on the size of your veggies and your personal preference. I usually do add a tablespoon or two more as I cook out the veggies.
4
To make into an appetizer:
5
Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.
6
Note: you could also choose to fist put in a bit of boursin cheese into the phyllo tart first, then add the ratatouille on top and bake as directed.

205

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil (may to need to add more as the veggies cook), 1/2 medium red onion, diced, 1 medium yellow bell pepper, diced, 1 medium orange bell pepper, diced, and more.

Yes, Winter Ratatouille (With Option To Make Into A Great Appetizer!) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Ratatouille (With Option To Make Into A Great Appetizer!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions