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: 15Save Share
2 T Extra Virgin Olive Oil
½ Red Onion
1 Yellow Bell Pepper
1 Orange Bell Pepper
1 Whole Zucchini
1 Yellow Squash
3 Garlic Cloves
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
45 Pre-Baked Mini Phyllo Shells
5 oz Herbed Cream Cheese
1 oz Fresh Basil
Preheat oven to 400F.
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.
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.
Bake 8 minutes. Let cool 2 minutes. Arrange on a serving platter and top with fresh basil. Makes 45 tartlets.