Ratatouille Salad

  1. Cook and stir eggplant, onions, peppers and zucchini in 2 Tbsp.
  2. dressing in large skillet on medium-high heat 10 min.
  3. or until vegetables are tender and lightly browned.
  4. Stir in tomatoes; remove from heat.
  5. Toss spinach with remaining dressing; place on 4 serving plates.
  6. Top with vegetable mixture and cheeses.

eggplant, onion, red pepper, zucchini, dressing, tomatoes, baby spinach leaves, milk, parmesan cheese

Taken from www.kraftrecipes.com/recipes/ratatouille-salad-160318.aspx (may not work)

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