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.
Servings: 6
Calories: 113kcal
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