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Easy Fall Ratatouille

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.

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

  • 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
  • 12 teaspoon garlic salt
  • 12 teaspoon italian seasoning
  • 14 cup sun-dried tomato dressing
  • 1 (16 ounce) can diced low-sodium tomatoes, undrained
  • 14 cup parmesan cheese, grated
  • 1 cup mozzarella cheese, shredded

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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RECIPE MADE WITH LOVE BY

@Bippie
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@Bippie
Contributor
"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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  1. 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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