How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Ratatouille with Roast Potatoes?

You need 8 ingredients. The key ingredients include: 1 lb. (450 g) baking potatoes (about 3), cut into 1/2-inch-thick wedges, 1/4 cup Kraft Zesty Italian Dressing, divided, 1 yellow pepper, cut into 1-inch pieces, 1 tomato, cut into 1-inch pieces, and more.

Is Ratatouille with Roast Potatoes suitable as vegetarian?

Yes, Ratatouille with Roast Potatoes falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Ratatouille with Roast Potatoes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ratatouille with Roast Potatoes Recipe

Name: Ratatouille with Roast Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. (450 g) baking potatoes (about 3), cut into 1/2-inch-thick wedges; 1/4 cup Kraft Zesty Italian Dressing, divided; 1 yellow pepper, cut into 1-inch pieces; 1 tomato, cut into 1-inch pieces; 1/2 red onion, sliced; 1/4 cup pitted Kalamata olives; 3 cloves garlic, minced; 3/4 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese

Try this homemade Ratatouille with Roast Potatoes recipe the whole family will love. Made with baking potatoes, Italian Dressing, yellow pepper and toma…

This Ratatouille with Roast Potatoes relies on simple, everyday ingredients such as red onion, sliced, pitted kalamata olives and garlic, minced. It comes together quickly and makes 4 servings, at about 193 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 lb. (450 g) baking potatoes (about 3), cut into 1/2-inch-thick wedges
1/4 cup Kraft Zesty Italian Dressing, divided
1 yellow pepper, cut into 1-inch pieces
1 tomato, cut into 1-inch pieces
1/2 red onion, sliced
1/4 cup pitted Kalamata olives
3 cloves garlic, minced
3/4 cup Touch of Philadelphia Shredded Creamy Herb & Garlic Cheese

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
193 kcal
Category
Vegetarian

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Ratatouille with Roast Potatoes

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