RATATOUILLE SALAD

Ratatouille Salad image

Sautéed veggies are tossed with baby spinach leaves, cherry tomatoes and cheese to make this quick and tasty Ratatouille Salad.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 9

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Ingredients

1 small eggplant (10 oz.), cut into bite-size pieces
1 small onion, sliced
1 red pepper, cut into chunks
1 zucchini, sliced
1/2 cup KRAFT Lite Balsamic Vinaigrette Dressing, divided
1-1/2 cups halved cherry tomatoes
1 pkg. (9 oz.) baby spinach leaves
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

Cook and stir eggplant, onions, peppers and zucchini in 2 Tbsp. dressing in large skillet on medium-high heat 10 min. or until vegetables are tender and lightly browned.
Stir in tomatoes; remove from heat.
Toss spinach with remaining dressing; place on 4 serving plates. Top with vegetable mixture and cheeses.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 11 g

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