Winter Ratatouille

Kitchen Tested
  • Yield 6 servings

Use this fresh filling in tiny tartlets for a healthy appetizer or toss with pasta for an on-the-go dinner.

winter ratatouille tartlets
Mark Boughton/styling: Teresa Blackburn

There are endless variations on the French ratatouille, but most all contain tomatoes, zucchini and eggplant. Beyond that, the sky’s the limit. This ratatouille is actually a great winter dish. It doesn’t rely on in-season tomatoes and uses vegetables that can be found in produce aisle of your super any time of year. The key is to dice vegetables small creating a mixture that blends well. Serve over pasta.


2 tablespoons extra-virgin olive oil
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, peeled and diced
3 -- garlic cloves, minced
1 large ripe tomato, seeded and diced
1/2 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper


  1. Heat olive oil in a large sauté pan over medium-high heat. Add onion and cook 2 minutes. Add yellow and orange bell peppers; cook 2 minutes. Add zucchini, yellow squash and eggplant; cook 2 minutes. Add garlic, tomato, salt and pepper; cook 1 minute.



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