KRAFT Easy Fall Ratatouille

By LADONMANK

Ingredients

• 1 eggplant, cut into bite-size pieces
• 1 onion, cut into 1/2-inch-thick slices
• 1 red pepper, cut into 1/2-inch-thick slices
• 1 zucchini, cut into 1/2-inch-thick slices
• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
• 2 Tbsp. KRAFT Reduced Fat Parmesan Style Grated Topping
• 1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Details

Servings 8
Preparation time 20mins
Cooking time 58mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350°F.

COOK and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.

ADD tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.

BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.