Recipes / Vegetable

Easy Fall Ratatouille

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Recipe by Bippie

I adapted this from Kraft Foods Magazine. I make this every fall when I want to use up the veggies in the garden that are a little too much on the ripe side, but still edible. It's a great one pot side dish.

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READY IN: 35mins
SERVES: 8
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 1
    medium eggplant, cut into chunks
  • 1
    medium onion, cut into chunks
  • 1
    red pepper, cut into chunks
  • 1
    small zucchini, cut into chunks
  • 1
    small yellow squash, cut into chunks
  • 1⁄2
    teaspoon garlic salt
  • 1⁄2
    teaspoon italian seasoning
  • 1⁄4
    cup sun-dried tomato dressing
  • 1
    (16 ounce) can diced low-sodium tomatoes, undrained
  • 1⁄4
    cup parmesan cheese, grated
  • 1
    cup mozzarella cheese, shredded
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Saute vegetables, garlic salt, italian seasoning and dressing in a large ovenproof skillet until tender.
  • Add tomatoes with their liquid and cook about 15 more minutes to allow some of the liquid to evaporate.
  • Top with cheeses and bake uncovered for 15 minutes.
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