Recipe by Campbell's Kitchen
"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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
mushrooms, cut in quarters
1 (24 ounce) jar
Prego® Veggie Smart Chunky & Savory Italian Sauce
dried oregano leaves, crushed
chopped fresh parsley
grated Parmesan cheese
I loved this and so did my wife! However, I don't use a canned sauce when it is so simple to make one myself. Sautee a little onion and bell pepper, process approximately 4 tomatos until smooth and add them once onion and pepper is lightly cooked. Salt, pepper, fresh basil, fresh oregano, pinch of sage, pinch of sugar, simmer covered to blend flavors. Adjust seasonings to your taste but this only takes a few minutes to assemble. Then you can walk away while it simmers.
The ratatouille was outstanding!!!
Not very much like ratatoulle. It tastes like chucky spaghetti sauce.
I read some of the suggestions and here's what I did: Salted the eggplant for 10 minutes before adding to dish (peeled both eggplant and zucchini), added razor thin garlic and crimini mushrooms, marjoram, fresh rosemary from the garden and crushed some whole oregano into the vegetables before tossing them in olive oil. Roasted in a 400 degree oven, poured Prego meat sauce & stirred then sprinkled panko & parmesan over, topped with some mozzarella & a little more of the parmesan mixture and popped back in the oven for about 20. It was delicious!!! Thanks for the recipe!
I think it was delicious after adding some other vegetables & a little rosemary, marjoram & garlic. I also used Garlic & Herb Tomatoe sauce in place of the Prego. It tasted great!!!!
I added red and green peppers. The roasted veggies looked so good, I did not add the sauce.
Loved it!! After reading the reviews and the recipe.. I chopped all my veggies the night before and added roughly chopped garlic,a s+p, and tossed a it with little olive oil. I let it sit over night in the fridge and roasted my veggies and used a homemade sauce, served over a bed of couscous with a rustic bread! SO yummy! Next time I think I'll add sausage to it though.
Tasty.. I used more zucchini and fresh parm
I made this and added 3/4 cup pasta to it.MY family loved it served with baked chiken.It also works good with breaded pork chops.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Vegetable Ratatouille
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 260
Get healthier takes on your favorite between-meal snacks.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Sliced vegetables bake with a creamy, cheesy sauce and crunchy bread-crumb top.
A super-simple, savory side dish that’s ready in no time.
See how to make a simple roasted vegetable casserole.