Italian Veggie Bake

Prep: 45 min

Total: 1 hr 15 min

Servings: 14 servings, ½ cup each


What you need:

1/3       cup 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- ½ oz.) Italian-style stewed tomatoes, drained, cut up

1/3       cup shredded Parmesan cheese

1          tbsp. chopped fresh parsley


Make Italian Veggie Bake

HEATdressing in large skillet on medium heat. Add onions; cook and stir 5 minutes or until tender. Stir in eggplant; cook 5 minutes, stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 minutes.

STIRin tomatoes; bring to boil. Simmer on medium-low heat 15 minutes or until vegetables are tender, stirring occasionally.

HEAToven to 350° F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.

BAKE25 to 30 minutes or until heated through. Sprinkle with parsley.


-          Fresh Parsley

-          Tuscan House Italian Dressing

-          Eggplant