Ratatouille Tartlets

  • Yield: 45 pieces


2tablespoons extra-virgin olive oil
1/2medium red onion, diced
1medium yellow bell pepper, diced
1medium orange bell pepper, diced
1medium zucchini, diced
1medium yellow squash, diced
1/2medium eggplant, peeled and diced
3 garlic cloves, minced
1large ripe tomato, seeded and diced
1/2teaspoon salt
1/4teaspoon freshly ground black pepper
45 frozen mini phyllo shells (3 boxes of 15)
5ounces herbed cream cheese
1ounce fresh basil, chiffonade


  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.

Nutritional Info *per serving

  • Calories 25
  • Fat 2g
  • Cholesterol 5mg
  • Sodium 150mg
  • Carbohydrate 1g
  • Fiber 0g
  • Protein 0g