Cook onions in hot oil in large skillet on medium heat 10 min. or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 min. Add zucchini, peppers and garlic; cook and stir 5 min.
Add tomatoes, dressing and thyme; bring to boil. Cover; simmer on low heat 30 min. or until vegetables are tender, stirring occasionally.
Serve topped with cheese.
Ratatouille tastes even better if prepared the day before. Cool completely, then cover and refrigerate until ready to serve.
Enjoy the bounty of vegetables available in this flavorful side dish. The vegetables provide a good source of fiber and vitamin A and are rich in vitamin C.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
10 servings, 1/2 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.