Fall Ratatouille

Fall Ratatouille (from KraftRecipes, Total Time: 1 hour, Servings: 8)

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

·         ¼ cup Sun Dried Tomato Vinaigrette Dressing

·         1can  (14.5 oz.) no-salt-added diced tomatoes, undrained

·         2 Tbsp. Parmesan Grated Cheese

·         ½ cup shredded Mozzarella Cheese

Directions

1.      Heat oven to 350°F.

2.      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.

3.      Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with cheeses.

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

A good vegetable dish, but low on the protein.  The dish comes together well, but you can still taste the individual ingredients.  I added some extra zucchini because I didn’t want our’s to go bad, but it didn’t mess up the dish’s synergy.  The parmesan and mozzarella add a little bit of protein, but a lot of flavor.  Next time I make it, I may use Italian style diced tomatoes or through in some basil, oregano, and garlic powder to make it a little more Italian.  I have made this before and added Trader Joe’s Italian Sausage to help out on the protein-side.  A nice warm dish that sits well in your stomach on a cool fall day.