Tuesday, May 25, 2010

Easy Fall Ratatouille

Easy Fall Ratatouille


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 sun-dried tomato dressing
1 can  (16 oz.) low-sodium diced or stewed tomatoes, undrained
2 Tbsp. parmesan
1/2 cup  shredded mozzarella cheese


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 tender and lightly browned.
ADD tomatoes; cook 15 min., stirring occasionally. Spoon into baking dish. Top with grated topping and mozzarella.
BAKE 15 min. or until mozzarella is melted and vegetable mixture is heated through.
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