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Ratatouille Toss
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Prep Time:
20 minutes
Total Time:
30 minutes
Enhance eggplant stew with prepared vinaigrette for a quick and delicious Provençal twist.
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 oz. (1/4 cup) shredded fresh Parmesan cheese
Instructions:
  • In a hot wok or large skillet, sauté zucchini, eggplant, onion, and garlic in oil until almost tender, about 5-6 minutes. Stir in tomato and continue cooking until vegetables are tender, about 2 minutes. Enjoy!
  • Combine the cooked vegetables, dressing, fresh basil, and salt in a medium serving bowl. Gently toss everything together to coat. Sprinkle with cheese before serving.

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