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Main dishes

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.
20 min
58 min
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
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
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!)
Prepare using no-salt-added stewed tomatoes.
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