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

• extra-virgin olive oil↗2 tablespoons

  (may to need to add more as the veggies cook)

• red onion↗1⁄2

  medium, diced

• yellow bell pepper↗1

  medium, diced

• orange bell pepper↗1

  medium, diced

• zucchini1

  medium, diced

• yellow squash↗1

  medium, diced

• eggplant↗1⁄2

  (I used a bit less and left the eggplant unpeeled, but you could peel it if desired)

• garlic cloves↗3

  minced

• ripe tomatoes↗1

  seeded and diced

• coarse salt↗1⁄2 teaspoon
• fresh ground black pepper↗1⁄4 teaspoon
• For appetizer
• frozen miniature phyllo cups↗45

Step-by-step instructions

1. 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. 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. 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. 4

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

5. 5

   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.