Italian Veggie Bake

By Tangie2010

Ingredients

• 1/3 cup KRAFT Tuscan House Italian Dressing and Marinade
• 1 large Onion, chopped
• 1 small unpeeled eggplant, cubed
• 1 medium Zucchini, cubed
• 1 large Red pepper, chopped
• 1 pkg. (6 oz.) sliced mushrooms
• 1 can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
• 1/3 cup KRAFT Shredded Parmesan Cheese

Details

Servings 14
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.

ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.

PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through.