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Harvest Ratatouille

4.4 (16)
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Harvest Ratatouille recipe
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:
20 min
total:
1 hr 20 min
servings
total:
10 servings, 1/2 cup each
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what you need

1
medium onion, chopped
2
Tbsp. oil
1
medium unpeeled eggplant, cubed
1
medium zucchini, cubed
1/2
 of a medium red pepper, chopped
1/2
 of a medium yellow or green pepper, chopped
1
clove garlic, minced
1
can (28 oz.) whole tomatoes, drained, cut up
1/4
cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1/4
tsp. dried thyme leaves
1/4
tsp. salt
2
Tbsp. KRAFT Grated Parmesan Cheese

Make It

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

ADD tomatoes, dressing, thyme and salt; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.

SERVE topped with Parmesan 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.
K:45165v0 :65075
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