It's easy, it's cheesy and it's one of the most delicious ways we know of to get more vegetables (and melty cheese) in your life.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1 medium onion, chopped (about 1 cup)
1 medium zucchini, sliced (about 1 cup)
1/2 medium eggplant, chopped (about 2 cups)
1 large tomato, chopped (about 1 cup)
1 cup KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
3 cups hot cooked rice
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* Made with quality cheeses crafted in the USA.
Let's Make It
Pour 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.
Add zucchini; cook and stir 2 min. Add eggplant; cook an additional 2 min. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.
Sprinkle with cheese. Serve with rice.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.