Recipes / Dinner /

Skillet Ratatouille

Serving: 14 servings
Prep Time:
Cooking Time:

Ingredients

1 eggplant, cut into 1-inch cubes

2 green peppers, chopped

4 cloves garlic, minced

1/2 cup chopped fresh basil

1/4 cup KRAFT Zesty Italian Dressing, divided

2 yellow squash, sliced lengthwise then crosswise

1 onion, chopped

3 tomatoes, chopped

2/3 cup KRAFT Grated Parmesan Cheese

Directions

HEAT 2 Tbsp. dressing in large skillet on medium-high heat. Add eggplant; cook and stir 5 min. or until tender and lightly browned. Spoon to edge of skillet.

ADD remaining dressing, squash, peppers and onions to center of skillet; cook and stir 6 min. or until crisp-tender, adding garlic and stirring in eggplant for the last minute. Stir in tomatoes; cook and stir 1 min. Cover; simmer on medium-low heat 10 to 15 min. or until tomatoes are softened and vegetables are tender, stirring occasionally. Stir in basil.

SERVE topped with cheese.

SUBSTITUTE Substitute 1 drained 28-oz. can diced tomatoes for the chopped

Skillet Ratatouille

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