Italian Veggie Bake

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

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.

I got this recipe from a Kraft email.  I like that it uses a lot of different veggies.  I did use the Kraft brand dressing but I did not use parsley.  

Megan-3.5/5

Jesse-3.5/5