Ratatouille (Quick Version)
- Total Time: 45 Minutes
Description
This is actually a recipe borrowed from Kraft’s website that my in-laws made for us once. We’ve had it several times since and because it’s a very flexible recipe, it’s a good way to use up the vegetables in your fridge. Make as much as you want/need and be generous with the cheese! The original recipe doesn’t call for any protein, but I’ve tried it with a can of drained chickpeas, white beans, cubed chicken and cubed pork – just make sure that it will all fit in your pan. It’s great served with couscous, orzo, rice or fresh bread – enjoy!
Ingredients
1 eggplant AND 1 red pepper AND 1 medium-sized zucchini – or mix and match vegetables as you wish
Cut all of the vegetables that you’re using into similar-sized chunks – 1/2 to 1 inch. (Same goes for the meat if you add any).
1 onion, finely chopped AND a couple of cloves of garlic minced
~1/4 c. Kraft Sundried Tomato and Oregano Dressing
1 can (19 oz. or 540 mL) of Italian-style stewed whole or diced tomatoes, undrained
~1/2 c. of grated mozzarella AND ~1/4 c. of grated Parmesan
Instructions
Preheat oven to 350. Saute all of the vegetables in the dressing in an oven -proof skillet until tender, 5 to 10 minutes – if I’m on my game I’ll get the onions and garlic started first.
Add the tomatoes, stir and cook for about 10 minutes and then add the protein if you’re using some.
If using meat, cook it first, remove it from the pan, follow the recipe and add it back in at the end before topping with the cheese.
Top with mozzarella and Parmesan and bake for 15 to 20 minutes until golden brown and bubbling and then serve over couscous, pasta or rice to soak up the veggie goodness.
- Category: Beans, Zucchini, Vegetarian, One-pot Meal
