Sautéed veggies are tossed with baby spinach leaves, cherry tomatoes and cheese to make this quick and tasty Ratatouille Salad.
What You Need
Original recipe yields 4 servings
1 small eggplant (10 oz.), cut into bite-size pieces
1 small onion, sliced
1 red pepper, cut into chunks
1 zucchini, sliced
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1-1/2 cups halved cherry tomatoes
1 pkg. (9 oz.) baby spinach leaves
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese
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* Made with quality cheeses crafted in the USA.
Let's Make It
Cook and stir eggplant, onions, peppers and zucchini in 2 Tbsp. dressing in large skillet on medium-high heat 10 min. or until vegetables are tender and lightly browned.
Stir in tomatoes; remove from heat.
Toss spinach with remaining dressing; place on 4 serving plates. Top with vegetable mixture and cheeses.
Best of Season
When buying eggplant, look for one that is firm to the touch.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 6g
* 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.