Zesty Skillet Ratatouille
- 2 cups eggplant, cut in bite size pieces
- ½ cup Kraft Zesty Italian Salad Dressing, divided
- 1 cup coarsely chopped onion
- 1 green bell pepper, coarsely chopped
- 3 cloves garlic, minced
- 2 small zucchinis, sliced ¼ inch thick
- 2 small yellow squash, sliced ¼ inch thick
- 4 - 5 Roma tomatoes, deseeded and cut in bite size pieces
- 1 cup chopped mushrooms
- After cutting the eggplant in bite size pieces, place it in a colander, sprinkle it with salt, and let it sit while you prep the other ingredients:
- Before you cook the eggplant, rinse it and pat it dry.
- Add 2 tablespoons Kraft Zesty Italian Salad Dressing to a large frying pan or skillet. Add chopped onions, peppers, and garlic:
- Saute until the onions are almost translucent. Then add the eggplant and 1 tablespoon of the salad dressing:
- Cook for 5 minutes, stirring occasionally.
- Add zucchini and yellow squash slices, along with 3 tablespoons of salad dressing:
- Cook for another 5 minutes, stirring occasionally.
- Add chopped tomato and sliced mushrooms, and 2 more tablespoons Kraft Zesty Italian Salad Dressing:
- Cook for an additional 5 minutes, stirring occasionally.
- Serve the ratatouille over salad greens or rice.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=25516
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