Comida Kraft
Recipe Box

Skillet Ratatouille

(1) 1 Review
Prep Time
Total Time

14 servings, 1/2 cup each

This Skillet Ratatouille is a great way to combine summer's finest produce into one zesty dish. Top with Parmesan and enjoy!

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What You Need

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Make It

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  • Heat 2 Tbsp. dressing in large skillet on medium-high heat. Add eggplant; cook and stir 5 min. or until tender and lightly browned. Spoon to edge of skillet.
  • Add remaining dressing, squash, peppers and onions to center of skillet; cook and stir 6 min. or until crisp-tender, adding garlic and stirring in eggplant for the last minute. Stir in tomatoes; cook and stir 1 min. Cover; simmer on medium-low heat 10 to 15 min. or until tomatoes are softened and vegetables are tender, stirring occasionally. Stir in basil.
  • Serve topped with cheese.


Substitute 1 drained 28-oz. can diced tomatoes for the chopped fresh tomatoes.


  • 14 servings, 1/2 cup each

Healthy Living

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

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1/2 Fat

Nutrition Bonus

Made with a variety of vegetables, this flavorful low-fat side dish can fit into a healthful eating plan. And as a bonus the vegetables provide both a good source of fiber and an excellent source of vitamin C.

Nutritional Information

Serving Size 14 servings, 1/2 cup each
Calories 60
% Daily Value
Total fat 2.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 140mg
Carbohydrate 7g
Dietary fiber 3g
Sugars 4g
Protein 3g
Vitamin A 10 %DV
Vitamin C 20 %DV
Calcium 8 %DV
Iron 2 %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

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  • crew480 |

    I added turkey smoked sausage and had this as a meal with sliced peaches. Definitely will make this again later in the summer when fresh vegetables are available. I also used the last of my homemade pesto from last summer instead of using the Italian dressing, just put 1 tbsp of olive oil in when I cooked the smoked sausage