Fall Ratatouille

Name: 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

8 ingredients

3 steps

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

Directions

1

CUT 1 eggplant, onion, red pepper and zucchini into chunks.
2

SAUTE vegetables in dressing in a large ovenproof frying pan until tender. Add tomatoes. Cook about 15 min.
3

TOP with grated parmesan and mozzarella. Bake 15 min. at 350°F.