Classic slow-roasted ratatouille flavour of zucchini, eggplant and peppers made easy for any night.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing, divided
1 onion, chopped
1 small eggplant, chopped
1 tsp. chopped fresh thyme
1 each green and yellow zucchini, chopped
1 orange pepper, chopped
2 cups drained canned diced tomatoes
1 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese
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How do I make it ?
Heat 2 Tbsp. dressing in large skillet on medium heat. Add onions; cook 5 min. or until crisp-tender. Stir in eggplant, thyme and remaining dressing; cook 5 min., stirring occasionally.
Add zucchini and peppers; cook 6 to 8 min. or until tender. Stir in tomatoes. Bring just to boil. Top with cheese; cover. Cook 2 to 3 min. or until melted.
Kraft Kitchen Tips!
Serve spooned over your favourite hot cooked pasta.
Substitute 1/2 tsp. dried thyme leaves for the fresh thyme.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 2.5 g
Cholesterol 10 mg
Sodium 290 mg
Carbohydrate 9 g
Fibre 2 g
Sugars 5 g
Protein 4 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.