You are using an unsupported web browser. Please consider upgrading:  Internet ExplorerFirefoxChrome

Ingredients

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

Instructions

  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.

Videos You Might Also Like

The recipe was originally published as Ratatouille Tartlets on Relish.com

Didn't find what you were looking for? Try another search: