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You are here: Home / Recipes and Cooking Tips / Zesty Skillet Ratatouille

Zesty Skillet Ratatouille

September 15, 2014 by Alea Milham

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This quick and easy Zesty Skillet Ratatouille recipe is made on the stovetop using only one pan.

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Zesty Skillet Ratatouille Recipe

The first time I made ratatouille for my family, my daughter said it was “just a cooked salad” and asked to put salad dressing on it. I thought about it, realized she had a pretty good point, and gave her permission to add salad dressing.

Allowing my kids to add a flavorful salad dressing to vegetables was an easy way to overcome the battle of getting my kids to try new veggies when they were young. As my kids have gotten older, they have learned to enjoy vegetables on their own. But they still ask to put salad dressing on their ratatouille. So the last time I made it, I decided to replace the olive oil with Zesty Italian Salad Dressing when I cooked it. My daughter took one bite, turned to me and said, “This was a brilliant idea!”. The ratatouille was so flavorful, that my kids didn’t ask to put anything else on top of it.

Not only was Zesty Skillet Ratatouille more flavorful than traditional ratatouille, but it had fewer calories since Zesty Italian Salad Dressing has only 30 calories per tablespoon, but olive oil has 120 calories per tablespoon.

Cast Iron Skillet Ratatouille Recipe - easy one-dish dinner recipe

Instead of baking the ratatouille, I sped up dinner by cooking it in a skillet on the stove top. This allowed me to vary the cooking time of the vegetables, so that none of them became too “mushy”.

Cooking the ratatouille in a skillet, I was able to create a nutritious dinner for my family in under 30 minutes!

Zesty Skillet Ratatouille Recipe

Ingredients:

  • 2 cups eggplant, cut in bite size pieces
  • 1/2 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 1/4 inch thick
  • 2 small yellow squash, sliced 1/4 inch thick
  • 4 – 5 Roma tomatoes, deseeded and cut in bite size pieces
  • 1 cup chopped mushrooms

Ingredients for Zesty Skillet Ratatouille RecipeDirections:

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:

Prepping eggplant for Zesty Skillet Ratatouille Recipe

Before you cook the eggplant, rinse it and pat it dry.

Add 2 tablespoons of Zesty Italian Salad Dressing to a large frying pan or skillet. Add chopped onions, peppers, and garlic:

sauteing onions and peppers in Kraft Zesty Italian dressing for Zesty Skillet Ratatouille Recipe

Saute until the onions are almost translucent. Then add the eggplant and 1 tablespoon of the salad dressing:

Cooking eggplant for Zesty Skillet Ratatouille Recipe

Cook for 5 minutes, stirring occasionally.

Add zucchini and yellow squash slices, along with 3 tablespoons of salad dressing:

Cooking squash for Zesty Skillet Ratatouille Recipe

Cook for another 5 minutes, stirring occasionally.

Add chopped tomato and sliced mushrooms, and 2 more tablespoons Kraft Zesty Italian Salad Dressing:

Adding tomatoes for Zesty Skillet Ratatouille Recipe

Cook for an additional 5 minutes, stirring occasionally.

Serve the ratatouille over salad greens or rice.

Printable Recipe for Skillet Ratatouille

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Zesty Skillet Ratatouille Recipe

A quick and easy ratatouille recipe made in a cast-iron skillet with zesty Italian dressing in place of olvie oil.
Course Main Course
Cuisine French
Diet Low Calorie, Low Fat, Vegetarian
Keyword Quick and Easy Ratatouille Recipe, Skillet Ratatouille Recipe
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 6
Calories 113kcal
Author Alea Milham

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

Instructions

  • 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.

Nutrition

Calories: 113kcal | Carbohydrates: 16g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 209mg | Potassium: 713mg | Fiber: 4g | Sugar: 10g | Vitamin A: 693IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 1mg
Zesty Skillet Ratatouille
 
Print
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.
3.5.3251

Zesty Skillet Ratatouille Recipe

More Skillet Recipes:

Chipotle Pasta Skillet

Italian Chicken and Rice Casserole

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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