Easy Fall Ratatouille
Total Time: 35 mins
Preparation Time: 20 mins
Cook Time: 15 mins
Ingredients
- 1 medium eggplant, cut into chunks
- 1 medium onion, cut into chunks
- 1 red pepper, cut into chunks
- 1 small zucchini, cut into chunks
- 1 small yellow squash, cut into chunks
- 1/2 teaspoon garlic salt
- 1/2 teaspoon italian seasoning
- 1/4 cup sun-dried tomato dressing
- 1 (16 ounce) can diced low-sodium tomatoes, undrained
- 1/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
Recipe
- 1 preheat oven to 350 degrees.
- 2 saute vegetables, garlic salt, italian seasoning and dressing in a large ovenproof skillet until tender.
- 3 add tomatoes with their liquid and cook about 15 more minutes to allow some of the liquid to evaporate.
- 4 top with cheeses and bake uncovered for 15 minutes.
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