1/1 Photo of Winter Ratatouille (With Option to Make Into a Great Appetizer!)
I made this into an appetizer for New Year's Eve and it was a huge hit! I also had enough leftover ratatouille for a side dish the next day. This is a great, easy and healthy recipe. It is very versatile: adjust the veggies to your liking, make into an appetizer (see directions and note below), enjoy as a vegan main dish or serve as a side. *Oh, I just thought of another great idea, you could serve this over pasta...yum! **Please do look at my extra notes about olive oil amount and cooking time for the veggies. Both are personal preference and I noted what I like to do.**
My Private Note
Units: US | Metric
- 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 tomato, seeded and diced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon fresh ground black pepper
- 45 frozen miniature phyllo cups
- 1Heat 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.
- 2Note: 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.
- 3Note: 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.
- 4To make into an appetizer:.
- 5Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.
- 6Note: 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.
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Nutritional Facts for Winter Ratatouille (With Option to Make Into a Great Appetizer!)
Serving Size: 1 (204 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 87.1
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 203.5 mg
- Total Carbohydrate 10.1 g
- Dietary Fiber 3.4 g
- Sugars 4.7 g
- Protein 2.2 g
The following items or measurements are not included:
miniature phyllo cups