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Harvest Ratatouille

Prep Time:
20 min

Total Time:
1 hr 20 min

Makes:
10 servings, 1/2 cup each

What You Need

1 medium onion, chopped

2 Tbsp. oil

1 medium unpeeled eggplant, cubed

1 medium zucchini, cubed

1/2 of a medium red pepper, chopped

1/2 of a medium yellow or green pepper, chopped

1 clove garlic, minced

1 can (28 oz.) whole tomatoes, drained, cut up

1/4 cup KRAFT Sun-Dried Tomato Dressing

1/4 tsp. dried thyme leaves

1/4 tsp. salt

2 Tbsp. KRAFT Grated Parmesan Cheese

Make It

COOK onion in hot oil in large skillet on medium heat 10 minutes or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 minutes. Add zucchini, peppers and garlic; cook and stir 5 minutes.

ADD tomatoes, dressing, thyme and salt; bring to boil. Reduce heat to low; cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.

SERVE topped with Parmesan cheese.

Kraft Kitchens Tips

Make Ahead

Ratatouille tastes even better if prepared the day before. Cool completely, then cover and refrigerate until ready to serve.

K:45165v0 :65075

(13)

Rated

by a cook on 10/29/2008
" This was an excellent dish. My meat-loving husband enjoyed it as much as I did. Very heart and flavorfull. I hesitate to serve vegetarian dishes to guests, but this is something I would definitely consider."

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Nutrition Infomation

Calories

Total fat

4.5 g

Saturated fat

1 g

Cholesterol

0 mg

Sodium

160 mg

Carbohydrate

9 g

Dietary fiber

3 g

Sugars

5 g

Protein

2 g

Vitamin A

15 %DV

Vitamin C

30 %DV

Calcium

4 %DV

Iron

2 %DV

Healthy Living Information

Good source of fiber

Good source of vitamin A or C

Diet Exchange

1 Vegetable + 1 Fat

Nutrition Bonus

Enjoy the bounty of vegetables available in this flavorful side dish. The vegetables provide a good source of fiber, vitamin A and vitamin C.