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Fall Ratatouille

Prep Time:

30 min

Total Time:

45 min

Makes:

4 servings, 1 cup (250 mL) each

What You Need!

1 eggplant, cut into 1/2-inch chunks

1 onion, cut into 1/2-inch chunks

1 zucchini, cut into 1/2-inch chunks

1 red pepper, cut into strips

2 Tbsp. KRAFT SIGNATURE CALORIE-WISE Sundried Tomato and Oregano Dressing

1 can (19 fl oz/540 mL) no-salt-added stewed tomatoes, undrained

1/4 cup KRAFT 100% Parmesan Light Grated Cheese

1/4 cup KRAFT Part Skim Mozzarella Shredded Cheese

Make It!

COOK first 5 ingredients in large ovenproof skillet on medium heat 5 min. or until crisp-tender, stirring frequently.

STIR in tomatoes; cook 15 min., stirring occasionally. Top with cheeses.

HEAT oven to 350ºF. Bake vegetable mixture 15 min. or until golden brown.

Kraft Kitchens Tips

Best of Season

When buying eggplant, look for one that is firm to the touch.

Make it Easy

If you don't have an ovenproof skillet, cover the handle of a regular skillet with several layers of foil before placing in the oven.

K:32025v5ec:84235

(29)

Rated

by LISAMCGILVRAY on 9/23/2009
" i loved it, its delicious, healthy, and its super easy - even for kitchen clutz like me !"

See All Ratings and Comments

Serving Size = 1 cup (250 mL)

Nutritional Information

Calories

160

Total fat

5 g

Saturated fat

2 g

Cholesterol

10 mg

Sodium

600 mg

Carbohydrate

25 g

Dietary fibre

6 g

Sugars

13 g

Protein

8 g

Vitamin A

20 %DV

Vitamin C

110 %DV

Calcium

20 %DV

Iron

20 %DV

Diabetes Food Choices

1 Meat & Alternatives

Nutrition Bonus

Ratatouille, which originates from the French region of Provence, contains a delicious assortment of vegetables which team up to supply a high amount of fibre. Plus, the red peppers provide an excellent source of vitamin C, and the mozzarella cheese supplies a good source of calcium.