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Easy Fall Ratatouille

Much easier to make than to pronounce, this smart French classic stars a medley of late-summer veggies, baked to perfection with a melty, cheesy bonus.

What You Need:

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

2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping

1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Make It:

Heat oven to 350°F.
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.

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