Main dishes

Harvest Ratatouille

(16)

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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

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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.

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shebainuimages

posted:9/27/2011

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

brent.holt

posted:2/5/2009

Loved it

a cook

posted:10/29/2008

This was an excellent dish. My meat-loving husband enjoyed it as much as I did. Very heart and flavorfull. I hesitate to serve vegetarian dishes to guests, but this is something I would definitely consider.

a cook

posted:10/6/2008

It tasted just fine. I'd like to find a better recipe than this.

NanBa

posted:9/11/2007

This is so good! I just added some mushrooms & it was perfect.

thewabit

posted:6/4/2007

This was fantastic!! I added sliced black olives and served it over penne pasta. Husband is a meat & potato man, however, he went back for 2nds & raved about it! I love veggies so this will be on our table again soon.

a cook

posted:9/29/2006

Even my Husband and young kids loved this recipe and asked for seconds. Served another time for company and they asked for the recipe. Definately a hit at our house.

flooziecop

posted:4/11/2006

I am a Type 2 diabetic. I like eggplant, and I am always looking for something that will make me feel that I have had a full meal. This one fills the deal. I would recomend it and I will fix it again. **My husband even thought it was great.

kheaven35

posted:9/24/2005

I made this recipe for a vegetarian group of friends and it was fabulous. I ad libbed by adding crook-neck (yellow squash) for color and added a couple of cloves of garlic. I would make this over and over again. Please try it, and if you love veggies, you'll love this one.

800bnj

posted:6/2/2005

I have only read the recipe but sounds really good. I probably would serve over steamed brown rice. Can't wait to taste it.

servings

total:
10 servings, 1/2 cup each

healthy living information

Good source of fiber

Good source of vitamin A or C

carb choices

carb choices:
1/2

diet exchange

2 Vegetable + 1/2 Fat

nutrition bonus

Enjoy the bounty of vegetables available in this flavorful side dish. The vegetables provide a good source of fiber and vitamin A and are rich in vitamin C.

nutritional info per serving

per serving

Calories

Total fat

4.5 g

Saturated fat

1 g

Cholesterol

0 mg

Sodium

160 mg

Carbohydrate

10 g

Dietary fiber

4 g

Sugars

6 g

Protein

2 g

Vitamin A

15 %DV

Vitamin C

40 %DV

Calcium

4 %DV

Iron

4 %DV

Healthy Living Information

Good source of fiber

Good source of vitamin A or C

carb choices

carb choices:
1/2

diet exchange

2 Vegetable + 1/2 Fat

nutrition bonus

Enjoy the bounty of vegetables available in this flavorful side dish. The vegetables provide a good source of fiber and vitamin A and are rich in vitamin C.

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