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.