Winter Ratatouille (With Option to Make Into a Great Appetizer!) |
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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 6 |
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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.** 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 tomato, seeded and diced |
1/2 teaspoon coarse salt |
1/4 teaspoon fresh ground black pepper |
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.
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