Ingredients42 m servings 78 cals
- Heat 2 tablespoons dressing in large skillet on medium heat. Add onions; cook 5 minutes or until crisp-tender. Stir in eggplant, thyme and remaining dressing; cook 5 minutes, stirring occasionally.
- Add zucchini and peppers; cook 6 to 8 minutes or until tender. Stir in tomatoes. Bring just to boil. Top with cheese; cover. Cook 2 to 3 minutes or until melted.
- Substitute 1/2 teaspoon dried thyme leaves for the fresh thyme.
- Serving Suggestion:
- Serve spooned over your favourite hot cooked pasta.
Per Serving: 78 calories; 3.6 g fat; 8 g carbohydrates; 4.2 g protein; 9 mg cholesterol; 186 mg sodium. Full nutrition
ReviewsRead all reviews 5
Mmmmm! I used what I had, but followed directions for timing. Used green zucchini, red onion, yellow bell pepper, and fresh cherry tomatoes (didn't have eggplant). Subbed greek vinaigrette and...
My wife and kids didn't like this at all. This would have been better without the cream cheese.
Great recipe I made it last night and put on top of our families favorite sticky rice,it's a great meal when the kids come home from practices.