Winter Ratatouille (With Option to Make Into a Great Appetizer!)

By LifeIsGood on January 06, 2012

25 Characters Max

Enter Time:

:
:
Start

You can create up to five timers

Ingredients

    1. 2 tablespoons extra-virgin olive oil ( may to need to add more as the veggies cook)
    2. 1/2 medium red onion, diced
    3. 1 medium yellow bell pepper, diced
    4. 1 medium orange bell pepper, diced
    5. 1 medium zucchini, diced
    6. 1 medium yellow squash, diced
    7. 1/2 medium eggplant, diced ( I used a bit less and left the eggplant unpeeled, but you could peel it if desired)
    8. 3 garlic cloves, minced
    9. 1 large ripe tomato, seeded and diced
    10. 1/2 teaspoon coarse salt
    11. 1/4 teaspoon fresh ground black pepper

    For appetizer

    1. 45 frozen miniature phyllo cups

Directions

  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.
 
© 2013 Scripps Networks, LLC. All Rights Reserved.