Roasted Vegetable Ratatouille

More from this source
Campbell's Kitchen
Nutrition per serving    (USDA % daily values)
CAL
604
FAT
38%
CHOL
63%
SOD
5%

Comments

Add a comment

Ingredients for 4 servings

1 medium eggplant, chopped (about 4 cups)

2 small zucchini, diced (about 2 cups)

6 ounces mushrooms, cut in quarters (about 2 1/4 cups)

2 tablespoons olive oil

1 jar (24 ounces) Prego® Veggie Smart® Chunky & Savory Italian Sauce

1/2 teaspoon dried oregano leaves, crushed

2 tablespoons chopped fresh parsley

1 tablespoon grated Parmesan cheese

You might also like

Ersatz Ratatouille: Roasted Vegetable Salad
Feast on the Cheap
Ratatouille
Real Simple
Ratatouille’s Ratatouille
smitten kitchen
Ratatouille Barley Salad
Sprouted Kitchen
Grilled Ratatouille Salad
No Recipes
Roasted Ratatouille
Martha Stewart
Ratatouille
The Kitchn
Ratatouille Tart
smitten kitchen
Curried Ratatouille
No Recipes
Japanese Ratatouille
No Recipes