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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Easy Fall Ratatouille Recipe

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This recipe for Easy Fall Ratatouille is from The Loller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium eggplant, cut into bite-size pieces
1 medium onion, cut into 1/2 inch thick slices
1 medium red bell pepper, cut into 1/2 inch thick slices
1 medium zucchini, cut into 1/2 inch thick slices
1/4 cup Kraft Sun-Dried Tomato Vinaigrette Dressing
1 can (16 oz.) low-sodium diced or stewed tomatoes, undrained
2 tbsp. Parmesan
1/2 cup mozzarella cheese
Directions:
Directions:
1. Preheat oven to 350º. Mix eggplant, onion, red pepper, zucchini & dressing in a large skillet; cook & stir on medium-high heat for 6 to 8 minutes or until vegetables are tender & lightly browned.
2. Add tomatoes cook 15 minutes, stirring occasionally. Spoon into baking dish. Top with grated Parmesan & mozzarella cheese.
3. Bake for 15 minutes or until cheese is melted & vegetable mixture is heated through.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 45 min Bake 15 min
Personal Notes:
Personal Notes:
When buying eggplant, look for one that is firm to the touch. Ratatouille, which originates from the French region of Provence.

 

 

 

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