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KRAFT Easy Fall Ratatouille

KRAFT Easy Fall Ratatouille recipe
photo by:kraft
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.
time
prep:
20 min
total:
58 min
servings
total:
8 servings, about 1 cup each
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posted:
11/7/2012
Very Easy and came out Great!
posted:
11/28/2011
This recipe is amazing! It's incredibly easy and delicious. It's a really hearty & warm meal so it's great on a cold day. I would definitely recommend this recipe to anyone!
posted:
8/31/2011
Made this for my family and everyone including my son loved it and can't wait until I make it again
posted:
8/24/2011
Very yummy added squash and italian diced tomatoes and italian shredded cheese. Will leave out the egg plant next time.
posted:
11/10/2010
Delish. My "meat & potatoes" husband asks for this on a regular basis. However, by the time I got around to making this for the first time, my eggplant had gone bad. So I used squash instead, and it was still very tasty. So much so that we haven't tried it with the eggplant yet!
posted:
10/11/2010
Very flavorful dish. For extra kick, I used diced tomatoes with jalapeño, and added some yellow squash.
posted:
9/27/2010
This is a very easy and very tasty ratatouille.
posted:
9/25/2010
Made this for a spur of the moment dinner party - absolutely delicious!
posted:
9/22/2010
I left out the fressing, because I didn't have any at home. Used veggies from the garden. We will be using this for future pot lucks and easy cook once veggies.
posted:
10/22/2009
This was very good! I did add fresh garlic and a little salt and served it over rice.
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