Winter Ratatouille

Dionn Schaffner
Texan, Technologist, Triathlete. I like healthy, delicious, crowd-pleasing meals.
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Updated: 8/5/2020

Tomtaoes out of season? Canned tomatoes play beautifully in this winterized spin on ratatouille.

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

Serves: 8 Save

Ingredients (13)

  • 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

Directions

  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.

Bourbon and Ginger Ale

The Bar

Ingredients (3)

  • 1.75 oz. Bulleit Bourbon
  • 4.25 oz. Ginger Ale
  • 1 Lemon Wedge
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