EASY FALL RATATOUILLE

Easy Fall Ratatouille image

Provided by @MakeItYours

Number Of Ingredients 12

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 .