Harvest Ratatouille

(16)

rate it now!

photo by:kraft

Had this over rice. I thought it was very good and would definitely make it again.

posted by

shebainuimages

on 9/27/2011

time

prep:

30 min

total:

1 hr

servings

total:

10 servings, 1/2 cup each

add your photo

add to shopping list

add to recipe box

send/share

What You Need

onion, chopped

Tbsp. oil

unpeeled eggplant (1 lb.), cubed

zucchini, cubed

1/2

cup chopped red peppers

1/2

cup chopped yellow or green peppers

clove garlic, minced

can (28 oz.) diced tomatoes, drained

1/4

cup KRAFT Sun Dried Tomato Vinaigrette Dressing

1/4

tsp. dried thyme leaves

Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK onions in hot oil in large skillet on medium heat 10 min. or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 min. Add zucchini, peppers and garlic; cook and stir 5 min.

ADD tomatoes, dressing and thyme; bring to boil. Cover; simmer on low heat 30 min. or until vegetables are tender, stirring occasionally.

SERVE topped with cheese.

Kraft Kitchens Tips

Make Ahead

Ratatouille tastes even better if prepared the day before. Cool completely, then cover and refrigerate until ready to serve.

Rate recipes, or edit your previous ratings and more. Sign In

kuebelhor

posted:1/13/2005

It was not only awesome it was low calories, and the taste was superb!!

dutchess1s

posted:10/22/2004

I used Zesty Italian Dressing for this and it turned out very good!

sweetpeajean

posted:7/1/2004

I was having trouble finding the KRAFT Special Collection Sun-Dried Tomato Vinaigrette Dressing, so I subsituted the Fat Free Tomato Vinaigrette and it turned out really good.