Ratatouille Toss

Sneak in time-saving prepared vinaigrette to flavor this Provençal favorite, an eggplant stew with delicious sweet onions.

  • prep time 20 min
  • total time
  • ingredients 10
  • servings 6

Ingredients

1
tablespoon olive oil
3
small zucchini, cut in half lengthwise, cut into 1/4-inch-thick slices (1 3/4 cups)
2
small Japanese eggplant, cut in half lengthwise, cut into 1/4-inch slices (2 cups)
1
small sweet onion (such as Walla Walla or Maui), cut into thin wedges (1 cup)
2
garlic cloves, minced
1
medium tomato, cut into thin wedges
1/4
cup purchased balsamic vinaigrette dressing
2
tablespoons chopped fresh basil
1/2
teaspoon salt
1
oz. (1/4 cup) shredded fresh Parmesan cheese
  • 1 Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
  • 2 In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/2 Cup
    Calories
    110
    (
    Calories from Fat
    70),
    % Daily Value
    Total Fat
    8g
    8%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    5mg
    5%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    6g
    6%
    (Dietary Fiber
    1g
    1%
      Sugars
    3g
    3%
    ),
    Protein
    3g
    3%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    2%;
    Exchanges:
    1 Vegetable; 1 1/2 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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