This medley of vegetables with pesto dressing and Parmesan cheese makes a chunky dip. Serve it with crackers as a fast and fresh appetizer.
What do I need ?
Original recipe yields 16 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 Italian Pesto Parmesan Dressing
1 small eggplant, chopped (about 2-1/4 cups)
1 small onion, chopped
3/4 cup chopped green peppers
1/4 cup chopped fresh parsley, divided
1 clove garlic, minced
1 large tomato, seeded, chopped
2 Tbsp. Kraft 100% Parmesan Light Grated Cheese
Triscuit 61% Less Sodium Crackers
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How do I make it ?
Heat dressing in large skillet on medium-high heat. Add eggplant, onions, peppers and 3 Tbsp. parsley; cook 10 min., stirring occasionally.
Add tomatoes; simmer on medium-low heat 5 min. or until heated through, stirring frequently. Spoon into bowl; top with remaining parsley and cheese.
Serve with crackers.
Kraft Kitchen Tips!
Store whole eggplant in plastic bag in vegetable crisper in refrigerator for up to 5 days.
Ratatouille is a popular dish from the French region of Provence that combines eggplant, tomatoes, onions, zucchini, garlic and herbs - all simmered in olive oil. The dish can be served hot, cold or room temperature, either as a side dish or as an appetizer with bread or crackers.
Dip can be made ahead of time. Cool, then refrigerate until ready to serve.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 0.5 g
Cholesterol 0 mg
Sodium 95 mg
Carbohydrate 16 g
Fibre 3 g
Sugars 1 g
Protein 3 g
2 cups dip or 16 servings, 2 Tbsp. (30 mL) dip and 4 crackers (18 g) 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.