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.
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.
Ingredients
- 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
Instructions
- 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.
