"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!" — Campbell's Kitchen
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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.
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.
I fixed this just as the recipe called and it was great!! I served it with turkey meatloaf. Went great together. I will make again.
* 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
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