Italian Veggie Bake

By Booper-2

Ingredients

• 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

Details

Servings 14
Preparation time 45mins
Cooking time 75mins
Adapted from kraftrecipes.com

Preparation

Step 1

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.