KRAFT Easy Fall Ratatouille

Ingredients

• 14.5 oz canned tomatoes diced undrained canned
• 1  eggplant cut into bite-size pieces
• 1  onion cut into 1/2-inch-thick slices
• 1  bell pepper red cut into 1/2-inch-thick slices
• 2 Tbsp reduced fat topping parmesan style grated kraft
• 0.5 cup milk mozzarella cheese shredded 2% kraft
• 0.3 cup sun tomato vinaigrette dressing dried kraft
• 1  zucchini cut into 1/2-inch-thick slices

Equipment

• frying pan
• oven

Directions

1. Heat oven to 350F.
2. Cook and stir first 5 ingredients in large skillet on medium-high heat 6 to 8 min. or until vegetables are crisp-tender and lightly browned.
3. Add tomatoes; cook 15 min., stirring occasionally. Spoon into casserole; top with grated topping and mozzarella.
4. Bake 15 min. or until mozzarella is melted and vegetable mixture is heated through.