Author: Canadian Living

This is an amazing way to get your veggies! I can be eaten alone, with pasta and is great for left overs the next day!

  • Portion size 8 servings
  • Credits : Tiffany Mclellan

Ingredients

  • 1 eggplant sliced
  • 1 zucchini sliced
  • 1 red pepper sliced
  • 1 green pepper sliced
  • 1 yellow pepper sliced
  • 1 onion sliced
  • 2 tablespoons salad dressing with sun dried tomatoes
  • 1/3 cup salad dressing with sun dried tomatoes
  • 1/3 cup Parmesan cheese

Method

Place vegetables in a skillet with 2 tbsp of dressing and cook until veggies are soft but firm. Add remaining dressing and stir. Pour into a casserole dish cover with parmesean and bake uncovered for 40 min at 350F.
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Ratatouille

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