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

Recipe by LifeIsGood
READY IN: 28mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • To make into an appetizer:
  • Spoon ratatouille into the mini phyllo cups and bake in a preheated 400 degree oven for about 8 minutes, or until heated through.
  • 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.
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