Winter Ratatouille

  • Yield 8 cups

Canned tomatoes are a welcome flavor addition to what is usually a starchy, sweet meal.

Winter Ratatouille
Mark Boughton Photography / styling by Teresa Blackburn

The flavor of the smoked paprika is distinctive, so if you’re not a fan, leave it out.


1/4 cup olive oil
1 onion, diced
1 garlic clove, diced
1 red bell pepper, diced
1 cup slivered almonds
1/4 cup raisins
1 to 2 tablespoon smoked paprika (optional)
2 zucchini, chopped
2 yellow squash, chopped
1 (14-ounce) can diced fire-roasted tomatoes
1/2 teaspoon salt
1/3 cup water
1/2 bunch cilantro


  1. Heat oil in large skillet. Add onion, garlic and bell pepper; sauté 10 minutes.
  2. Add almonds, raisins and paprika; cook 10 minutes.
  3. Add zucchini and yellow squash; cook 5 minutes.
  4. Add tomatoes, salt and water; simmer 30 minutes. Add cilantro. Serve room temperature or warm. Serves 12.



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