Winter Ratatouille (With Option to Make Into a Great Appetizer!)
photo by Boomette
- Ready In:
- 28mins
- Ingredients:
- 12
- Serves:
-
6
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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Reviews
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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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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!