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Ratatouille Tartlets

Ratatouille Tartlets

These light party bites made with tomatoes, diced pepper, eggplant and a schmear of herbed cream cheese are surprisingly low in calories and fat.

Serves: 15 Save

Ingredients (14)

  • 2 T Extra Virgin Olive Oil
  • ½ Red Onion
  • 1 Yellow Bell Pepper
  • 1 Orange Bell Pepper
  • 1 Whole Zucchini
  • 1 Yellow Squash
  • ½ Eggplant
  • 3 Garlic Cloves
  • 1 Tomato
  • ½ tsp Salt
  • ¼ tsp Freshly Ground Black Pepper
  • 45 Pre-Baked Mini Phyllo Shells
  • 5 oz Herbed Cream Cheese
  • 1 oz Fresh Basil
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  1. Preheat oven to 400F.
  2. 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. Transfer to a plate or tray to cool.
  3. Arrange phyllo shells on baking sheets lined with parchment paper. Evenly divide herbed cream cheese among shells, about 1/2 teaspoon in each. Top each with about 1 tablespoon ratatouille, or enough to fill.
  4. Bake 8 minutes. Let cool 2 minutes. Arrange on a serving platter and top with fresh basil. Makes 45 tartlets.