Ratatouille Toss

 

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

1/2

teaspoon salt

1

oz. (1/4 cup) shredded fresh Parmesan cheese

• 1 Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add zucchini, eggplant, onion and garlic; cook and stir 5 to 6 minutes or until vegetables are almost tender. Add tomato; cook and stir an additional 2 minutes or until vegetables are tender.
• 2 In medium serving bowl, combine cooked vegetables, dressing, basil and salt; toss gently to coat. Sprinkle with cheese.