Italian Veggie Bake
Prep: 45 min
Total: 1 hr 15 min
Servings: 14 servings, ½ cup each
What you need:
1/3 cup KRAFT Tuscan House Italian Dressing
1 large onion, chopped
1 small eggplant, cubed
1 pkg. (8 oz.) sliced fresh mushrooms
1 zucchini, chopped
1 large red pepper, chopped
1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3 cup KRAFT Shredded Parmesan Cheese
1 Tbsp. chopped fresh parsley
Make Italian Veggie Bake
HEAT dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
STIR in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
HEAT oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
BAKE 25 to 30 min. or until heated through. Sprinkle with parsley.
- Tuscan House Italian Dressing
- Fresh mushrooms