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  3. Warm Ratatouille with Rice

Warm Ratatouille with Rice

00:45:00 8 servings, 3/4 cup (175 mL) each

  • Warm Ratatouille with Rice Image 1

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Recipe By
1
0 0 Reviews
Prep Time
15
min.
Total Time
45
min.
Servings

8 servings, 3/4 cup (175 mL) each

Ratatouille - it might be difficult to spell, but it’s super easy to make! Just oven-roast some fresh-from-the farm vegetables, toss with cooked rice, chopped basil and herb dressing and you’ve got our Warm Ratatouille with Rice recipe!

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What You Need

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Make It

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  • Preheat oven to 450°F. Place vegetables in large bowl. Add dressing; toss to coat. Let stand 10 min. to marinate, stirring occasionally. Remove vegetable mixture from marinade, reserving marinade.
  • Cover 2 baking sheets with foil. Spray with cooking spray. Spoon vegetable mixture onto prepared baking sheets. Bake 10 min.
  • Toss vegetables, rice, basil and reserved marinade in large bowl. Serve warm for best flavour.

Make Ahead

Marinate and bake vegetables as directed; cool. Cover and refrigerate several hours or overnight. When ready to serve, preheat oven to 300°F. Spread vegetables on baking sheet. Bake 10 min. Toss with rice, basil and reserved marinade as directed. Serve warm.

Special Extra

Sprinkle with Kraft 100% Grated Parmesan just before serving.

Serving Suggestion

Add a loaf of crispy French bread, cheese and chilled white wine for a tasty meal.

Servings

  • 8 servings, 3/4 cup (175 mL) each

Healthy Living

  • Healthy Living

Nutritional Information

Serving Size 8 servings, 3/4 cup (175 mL) each
AMOUNT PER SERVING
Calories 190
% Daily Value
Total fat 6g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 290mg
Carbohydrate 31g
Dietary fibre 2g
Protein 3g
   
Vitamin A 6 %DV
Vitamin C 80 %DV
Calcium 2 %DV
Iron 6 %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.

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