Easy Fall Ratatouille Recipe
Easy Fall Ratatouille Recipe is an easy dinner. Made with cut 1 each, medium eggplant, onion, red pepper and zucchini into chunks, 1/4 c. kraft special collections sun-dried tomato dressing, 1 can (16 oz.) undrained low-sodium diced tomatoes, 2 tbsp. reduced fat parmesan cheese, shredded and 1/2 c. reduced fat mozzarella cheese, shredded, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Saute vegetables in sun-dried tomato dressing in large ovenproof skillet until tender.
Add diced tomatoes, cook about 15 minutes, allowing some of the liquid to evaporate.
Top with cheeses and bake in 350Β° oven for 15 minutes.
π· Perfect Pairings
Complete your meal with these
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