Zesty Skillet Ratatouille
 
Ingredients
  • 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
Directions
  1. 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:
  2. Before you cook the eggplant, rinse it and pat it dry.
  3. Add 2 tablespoons Kraft Zesty Italian Salad Dressing to a large frying pan or skillet. Add chopped onions, peppers, and garlic:
  4. Saute until the onions are almost translucent. Then add the eggplant and 1 tablespoon of the salad dressing:
  5. Cook for 5 minutes, stirring occasionally.
  6. Add zucchini and yellow squash slices, along with 3 tablespoons of salad dressing:
  7. Cook for another 5 minutes, stirring occasionally.
  8. Add chopped tomato and sliced mushrooms, and 2 more tablespoons Kraft Zesty Italian Salad Dressing:
  9. Cook for an additional 5 minutes, stirring occasionally.
  10. Serve the ratatouille over salad greens or rice.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=25516