Winter Ratatouille

Winter Ratatouille
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 cups

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


1/4cup olive oil
1 onion, diced
1 garlic clove, diced
1 red bell pepper, diced
1cup slivered almonds
1/4cup raisins
1 to 2tablespoon smoked paprika (optional)
2 zucchini, chopped
2 yellow squash, chopped
1 (14-ounce) can diced fire-roasted tomatoes
1/2teaspoon salt
1/3cup water
1/2bunch cilantro


  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. Serves 12.

Nutritional Info *per serving

  • Calories 160
  • Fat 10g
  • Cholesterol 0mg
  • Sodium 180mg
  • Carbohydrate 15g
  • Fiber 4g
  • Protein 5g