Name: Winter Ratatouille (With Option to Make Into a Great Appetizer!)
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 serving(s)
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; 45 frozen miniature phyllo cups

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Recipe by LifeIsGood

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

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.**

Ready In:: 28mins
Serves:
Units:

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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

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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RECIPE MADE WITH LOVE BY

@LifeIsGood

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@LifeIsGood

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"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.**"

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review by ForeverMama

3/11/2021

I made this ratatouille, particularly because my daughter has been requesting that I should make it. I think the movie Ratatouille (by Pixar) has piqued her curiosity. She definitely enjoyed it as did we. I hadn’t made ratatouille for a while and I’m now questioning why not, it’s Delicious and every bite was enjoyed! Thank you, LIG, for sharing! Made it for The Joy of Vegetables.
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Replies 1
review by Mia in Germany

8/20/2015

I'm a huge fan of ratatouille, so I had to make this. Like LIG, I prefer my ratatouille veggies soft, so I let it cook considerably longer. This is a great quick way to make ratatouille. Thanks for posting! Made for Culinary Quest 2015 / Quebec

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photo by Boomette

2/1/2013

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review by Boomette

1/31/2013

This is a great recipe. Very healthy. Perfect. I'm trying to eat more veggies. DH also liked this a lot. I'm sure it would be great as an appetizer in phyllo cups but I didn't try. Thanks LifeIsGood :) Made for Rookie tag game

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review by Elmotoo

2/16/2012

Excellent recipe. And extremely quick once the veggies are chopped. ;) It does need a bit more cooking than listed. I left mine on low to simmer while I made couscous. And it needed a bit more s&p. No leftovers! Made for Veggie Swap 2/12.

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