RATATOUILLE TOSS

Ratatouille Toss image

Sneak in time-saving prepared vinaigrette to flavor this Provençal favorite, an eggplant stew with delicious sweet onions.

Provided by By Betty Crocker Kitchens

Yield 6

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
3 small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)
2 small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)
1 small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)
2 garlic cloves, minced
1 medium tomato, cut into thin wedges
1/4 cup purchased balsamic vinaigrette dressing
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.

Nutrition Facts : Calories 110, Carbohydrate 6 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1/2 Cup, Sodium 380 mg, Sugar 3 g