Baked Garden Ratatouille Best Dishes

Baked Garden Ratatouille

Eggplant, zucchini, mushrooms, and tomatoes are baked with clean herbs and bird breasts, then topped with shredded cheese for a quick and scrumptious weeknight meal.

Ingredients :

• 6 (four ounce) boneless skinless chook breast halves
• 1 tablespoon olive oil
• ½ cup sliced onions
• 2 cloves garlic, minced
• 1 small eggplant, trimmed, reduce lengthwise in half, then crosswise into 1/four-inch-thick slices
• 1 zucchini, trimmed, reduce lengthwise in half, then crosswise into 1/four-inch-thick slices
• 1 cup cremini mushrooms, quartered
• 6 plum tomatoes, coarsely chopped
• 2 tablespoons chopped fresh parsley, divided
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped sparkling thyme
• 1 ½ cups KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA
• 1 (12 ounce) loaf rustic white bread, sliced

Instructions :

Prep : 30M	Cook : 6M	Ready in : 45M

Notes :

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