Enjoy a fall-ingredient favorite when you serve our Easy Fall Ratatouille Dish. Much easier to make than it seems, this Easy Fall Ratatouille Dish stars a medley of late-summer veggies, baked to perfection with a melty, cheesy bonus.
What You Need
Original recipe yields 8 servings
1 eggplant, cut into bite-size pieces
1 onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-thick slices
1 zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.
Best of Season
When buying eggplant, look for one that is firm to the touch.
Cook vegetable mixture in large skillet as directed, using an ovenproof skillet; top with grated topping and mozzarella. Bake as directed. (No need to transfer to a separate baking dish before baking, leaving you with one less dish to wash!)
Prepare using no-salt-added stewed tomatoes.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.