Fall Ratatouille
Ingredients
- 1 medium eggplant, cut into chunks ⓘ
- 1 medium onion, cut into chunks
- 1 medium red pepper, cut into thick slives ⓘ
- 1 medium zucchini, cut into chunks ⓘ
- 2 Tbsp. KRAFT calorie-wise sundried tomato and oregano dressing ⓘ
- 1 can italian stewed tomatoes ⓘ
- 1/4 cup light grated parmesan cheese ⓘ
- 1/4 cup part-skim mozzarella cheese ⓘ
Instructions
- CUT 1 eggplant, onion, red pepper and zucchini into chunks.
- SAUTE vegetables in dressing in a large ovenproof frying pan until tender. Add tomatoes. Cook about 15 min.
- TOP with grated parmesan and mozzarella. Bake 15 min. at 350°F.
Nutrition & Diet Analysis (per serving)
234
kcal
12% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).