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.**"
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by ForeverMama photo by ForeverMama
Ready In:
28mins
Ingredients:
12
Serves:
6
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ingredients

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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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Reviews

  1. 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.
     
    • Review photo by ForeverMama
  2. 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
     
  3. 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
     
  4. 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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RECIPE SUBMITTED BY

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!
 
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