Best Easy Fall Ratatouille Recipes

EASY FALL RATATOUILLE

Easy Fall Ratatouille image

I adapted this from Kraft Foods Magazine. I make this every fall when I want to use up the veggies in the garden that are a little too much on the ripe side, but still edible. It's a great one pot side dish.

Provided by Bippie

Categories Vegetable

Time 35m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 medium eggplant, cut into chunks
1 medium onion, cut into chunks
1 red pepper, cut into chunks
1 small zucchini, cut into chunks
1 small yellow squash, cut into chunks
1/2 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 cup sun-dried tomato dressing
1 (16 ounce) can diced low-sodium tomatoes, undrained
1/4 cup parmesan cheese, grated
1 cup mozzarella cheese, shredded

Steps:

Preheat oven to 350 degrees.
Saute vegetables, garlic salt, italian seasoning and dressing in a large ovenproof skillet until tender.
Add tomatoes with their liquid and cook about 15 more minutes to allow some of the liquid to evaporate.
Top with cheeses and bake uncovered for 15 minutes.

Nutrition Facts : Calories 97, Fat 4.3, SaturatedFat 2.4, Cholesterol 13.8, Sodium 146.3, Carbohydrate 10.1, Fiber 3.7, Sugar 5.1, Protein 6.2

EASY FALL RATATOUILLE DISH

Easy Fall Ratatouille Dish image

Enjoy a fall-ingredient favorite when you serve our Easy Fall Ratatouille Dish. Much easier to make than it seems, this Easy Fall Ratatouille Dish stars a medley of late-summer veggies, baked to perfection with a melty, cheesy bonus.

Provided by My Food and Family

Categories Thanksgiving Recipes

Time 58m

Yield Makes 8 servings, about 1 cup each.

Number Of Ingredients 8

Ingredients

1 eggplant, cut into bite-size pieces
1 onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-thick slices
1 zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F.
Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.

Nutrition Facts : Calories 80, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

EASY FALL RATATOUILLE

Easy Fall Ratatouille image

How to make Easy Fall Ratatouille

Provided by @MakeItYours

Number Of Ingredients 12

Ingredients

Prep time: 20 min
Total time: 58 min
Makes: 8 servings, about 1 cup each
What You Need
1 eggplant, cut into bite-size pieces
1 onion, cut into 1/2-inch-thick slices
1 red pepper, cut into 1/2-inch-thick slices
1 zucchini, cut into 1/2-inch-thick slices
1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Steps:

Heat oven to 350°F. Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.
Nutritional information per serving
Calories 80 , Total fat 3g , Saturated fat 1g , Cholesterol 5mg , Sodium 190mg , Carbohydrate 11g , Dietary fiber 4g , Sugars 6g , Protein 4g , Vitamin A 15%DV , Vitamin C 25%DV , Calcium 15%DV , Iron 4%DV .