KRAFT® Easy Fall Ratatouille Recipe

KRAFT® Easy Fall Ratatouille Recipe

  • 1 medium eggplant, cut into bite-size pieces
  • 1 medium onion, cut into 1/2-inch-thick slices
  • 1 medium red pepper, cut into 1/2-inch-thick slices
  • 1 medium zucchini, cut into 1/2-inch-thick slices
  • 1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing
  • 1 (16 ounce) can low-sodium diced or stewed tomatoes, undrained
  • 2 tablespoons KRAFT Reduced Fat Parmesan Style Grated Topping
  • 1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
  1. Preheat oven to 350 degrees F. Mix eggplant, onion, red pepper, zucchini and dressing in large skillet; cook and stir on medium-high heat for 6 to 8 min. or until vegetables are tender and lightly browned.
  2. Add tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella cheese.
  3. Bake 15 min. or until cheese is melted and vegetable mixture is heated through.
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