Italian Veggie Bake Recipe

Name: Italian Veggie Bake
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 14 servings, 1/2 cup (125 mL) each
Ingredients: 1/3 cup Kraft Calorie-Wise Zesty Italian Dressing; 1 large onion, chopped; 1 small eggplant, cubed; 2-1/2 cups sliced fresh mushrooms; 1 zucchini, chopped; 1 large red pepper, chopped; 1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, drained, cut up; 1/3 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese; 1 Tbsp. chopped fresh parsley

Ingredients

1/3 cup Kraft Calorie-Wise Zesty Italian Dressing
1 large onion, chopped
1 small eggplant, cubed
2-1/2 cups sliced fresh mushrooms
1 zucchini, chopped
1 large red pepper, chopped
1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, drained, cut up
1/3 cup Cracker Barrel Shredded Part Skim Mozzarella Cheese
1 Tbsp. chopped fresh parsley

	PREP TIME 35m	COOK TIME 45m	TOTAL TIME 1h20m
YIELD 14 servings, 1/2 cup (125 mL) each

Instructions

1. Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
2. Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
3. Heat oven to 350°F. Pour vegetable mixture into 2-L casserole dish; top with cheese. Cover.
4. Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Side Dishes