Comida Kraft
Recipe Box

KRAFT Easy Fall Ratatouille

KRAFT Easy Fall Ratatouille is rated 4.4036697247706424 out of 5 by 109.
Prep Time
20
min.
Total Time
58
min.
Servings

8 servings, about 1 cup each

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.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

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.

Servings

  • 8 servings, about 1 cup each

Healthy Living

  • Low fat
  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1 Carb Choice

Diet Exchange

  • 2 Vegetable
  • 1/2 Fat

Nutrition Bonus

Ratatouille, which originates from the French region of Provence, contains a delicious assortment of vegetables. The vegetables used in this easy-to-make low-fat version team up to supply a good source of vitamin C.

Nutritional Information

Serving Size 8 servings, about 1 cup each
AMOUNT PER SERVING
Calories 80
Total fat 3g
Saturated fat 1g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 11g
Dietary fiber 4g
Sugars 6g
Protein 4g
% Daily Value
Vitamin A 15 %DV
Vitamin C 25 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this for my boyfriend, it turned out wonderful, he loved it, and asked if I could make it... I made this for my boyfriend, it turned out wonderful, he loved it, and asked if I could make it again. I did use canned tomatoes with basil and oregano instead of just plain, and added two cloves of garlic instead of one. I put cheese on each individual plate instead of entire pan because i felt it would hold up nicer. Easy to reheat, and very healthy.. I Wonder how it would hold up if premade and frozen for winter months? I have never frozen anything with eggplant before.
Date published: 2007-10-29
Rated 4 out of 5 by from I totally enjoyed this recipe and I will make it again, but with a few changes. I totally enjoyed this recipe and I will make it again, but with a few changes. First, the eggplant needs to go in the skillet after the other veggies or it gets too soggy. Also, instead of the dressing, I will use olive oil and basil, oregano, and minced garlic. The cooking time really should be shortened (I only sauteed for a total of 10 minutes)and it doesn't NEED to go into the oven at all.
Date published: 2008-02-27
Rated 5 out of 5 by from This recipe is not just great in taste, but it is also healthy for you. This recipe is not just great in taste, but it is also healthy for you. this recipe takes the place of meat; instead of meat all the time we get to take a break from all that red meat. Even my children was complimenting me saying this recipe tasted great; these are children that do not like vegetables. My family and I thank you for another great tasting recipe.
Date published: 2005-11-09
Rated 5 out of 5 by from This is a now a family favorite. This is a now a family favorite. Since I made the first time, I have made it again and again and my family loves it every time. I make one change to the recipe though. I use garlic and basil seasoned diced tomatos. It is the only meal I make that taste even better left over. The vegetables and seasonings have time to meld into a great flavor.
Date published: 2007-07-04
Rated 4 out of 5 by from As I sit here eating leftovers and I must tell you that this is a wonderful recipe for veggie... As I sit here eating leftovers and I must tell you that this is a wonderful recipe for veggie lovers. My 6 year old ate this and enjoyed it, as well. She is not a veggie lover. I give is 5 stars for myself but my husband and son did not like it the way we girls did so I must with a heavy heart give it only 4 stars. GREAT RECIPE!!!
Date published: 2008-10-21
Rated 4 out of 5 by from I was very surprised! I was very surprised! My husband doesn't like parmesan, eggplant, or zucchini; but he really liked this. In fact he asked me to make it again sometime. I did have to adjust it so that it would be just enough for two, but that wasn't hard to do. And it is a good recipe for my special diet I have to eat.
Date published: 2006-11-09
Rated 5 out of 5 by from We decided that it would be interesting to try it. We decided that it would be interesting to try it. We added a medium butternut squash to extend it as we had extra dinner guests over. we are a family of 3 plus 3 relatives. This dish was heavenly, everybody had enough to eat.. we paired it with rice. we will definitely make this dish again.
Date published: 2008-03-15
Rated 5 out of 5 by from I loved this recipe as did my husband! I loved this recipe as did my husband! I am always looking for something healthy and I am not a vegetable lover, but this was excellent. I served it over pasta. Only thing I will change for next time is by not adding the red pepper, as I do not like them. We will defiently make this again.
Date published: 2008-03-11
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