Winter Ratatouille

winter ratatouille tartlets
Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings

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.


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 coarse salt
1/4teaspoon freshly ground black pepper


  1. 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.

Nutritional Info *per serving

  • Calories 84
  • Fat 5g
  • Cholesterol 0mg
  • Sodium 137mg
  • Carbohydrate 10g
  • Fiber 3g
  • Protein 2g