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Fall Ratatouille
Fall Ratatouille

Fall Ratatouille

39 Review(s)
Healthy Living
Cook Minutes 45 Min
Prep : 30 Min Cook: 15 Min
Enjoy autumn’s bounty in this satisfying vegetable side dish.
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What do I need ?
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4 Servings
Servings
Original recipe yields 4 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 eggplant, cut into 1/2-inch chunks
1 onion, cut into 1/2-inch chunks
1 zucchini, cut into 1/2-inch chunks
1 red pepper, cut into strips
2 Tbsp. Kraft Calorie-Wise Sun-Dried Tomato & Oregano Dressing
1 can (19 fl oz/540 mL) no-salt-added stewed tomatoes, undrained
1/4 cup Kraft 100% Parmesan Light Grated Cheese
1/4 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
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How do I make it ?
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Step 1
Cook first 5 ingredients in large ovenproof skillet on medium heat 5 min. or until crisp-tender, stirring frequently.
Step 2
Stir in tomatoes; cook 15 min., stirring occasionally. Top with cheeses.
Step 3
Heat oven to 350ºF. Bake vegetable mixture 15 min. or until golden brown.
Kraft Kitchen Tips!
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Best of Season
When buying eggplant, look for one that is firm to the touch.
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Make it Easy
If you don't have an ovenproof skillet, cover the handle of a regular skillet with several layers of foil before placing in the oven.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Total fat 4.5 g
7 %
Saturated fat 2 g
10 %
Cholesterol 5 mg
Sodium 270 mg
11 %
Total carbohydrate 21 g
7 %
Dietary fibre 8 g
32 %
Sugars 12 g
Protein 7 g
Vitamin A
20 %
Vitamin C
110 %
Calcium
15 %
Iron
15 %
Servings
4 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.
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