KRAFT Easy Fall Ratatouille

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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What You Need

eggplant, cut into bite-size pieces

onion, cut into 1/2-inch-thick slices

red pepper, cut into 1/2-inch-thick slices

zucchini, cut into 1/2-inch-thick slices

1/4

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

can (14.5 oz.) no-salt-added diced tomatoes, undrained

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.

Kraft Kitchens Tips

Best of Season

When buying eggplant, look for one that is firm to the touch.

Easy Cleanup

Cook vegetable mixture in large skillet as directed, using an ovenproof skillet; top with grated topping and mozzarella. Bake as directed. (No need to transfer to a separate baking dish before baking, leaving you with one less dish to wash!)

Substitute

Prepare using no-salt-added stewed tomatoes.

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a cook

posted:10/9/2003

I loved this recipie- it was easy to make and tasted great - definately satisfies the veggie craving...

a cook

posted:10/9/2003

This recipe is easy to make and tasty, too. We left out the eggplant, it was still great.

jennikeller

posted:9/18/2003

I threw the leftovers in a blender and froze them. It was great over pasta.

yanuzzi

posted:9/15/2003

This was great. I had another recipe for ratatouille but this is by far better. I have already shared it with friends and family.

cf3670

posted:9/14/2003

This receipe was not only simple to make, but very tasty. My kids were not big on the veggies, but the sauce was superb. My husband was nuts about it. I served it with veal, but it would also be great with chicken or pork.

Piggy34

posted:9/9/2003

I was looking for a new side dish & this was it! Everyone loved it! It is easy to make too.

sue rock

posted:9/5/2003

I made this recipe and brought some in to work to share with co-workers, even those who usually don't like eggplant-loved it! PS I added a small amount of ground italian sausage to the recipe. Quik, easy, delicious!

a cook

posted:9/4/2003

I made it with only 1/2 can of diced tomatoes to cut down on acid. I was very pleased with the flavor! I served it on rice and my whole family found something in it that they liked!

kathieterrill

posted:9/4/2003

This must be an old recipe since you can't buy 16 oz. cans of diced tomatoes any more. I used 2 14.5 oz. cans of diced tomatoes with roasted red peppers in sauce. Yum! My husband and I thought it was great but I don't think my kids would eat it.

a cook

posted:9/3/2003

This is a great combination of vegetables. And it works for anyone on Weight-Watchers. I added some dried basil, cooked it in one pot on top of the range and omitted the mozzarella. It gets better when refrigerated overnight!