Here's an updated version of a classic ratatouille. Roasting the vegetables makes this version so much better than the original...and it's ready in less than one hour!
cost per recipe: $7.62
The price is determined by the national average.
medium eggplant, chopped (about 4 cups)
small zucchini, diced (about 2 cups)
ounces mushrooms, cut in quarters (about 2 1/4 cups)
tablespoons olive oil
jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce
teaspoon dried oregano leaves, crushed
tablespoons chopped fresh parsley
tablespoon Parmesan cheese
Heat the oven to 400°F. Place the eggplant, zucchini and mushrooms onto a rimmed baking sheet. Add the olive oil and toss to coat.
Roast for 25 minutes or until the vegetables are lightly browned, stirring occasionally. Remove the baking sheet from the oven. Pour the sauce over the vegetables and stir to coat. Sprinkle with the oregano.
Roast for 5 minutes more. Sprinkle with the parsley. Serve with the cheese.
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