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.

Purchase:

-          Tuscan House Italian Dressing

-          Eggplant

-          Fresh mushrooms