Italian Veggie Bake

photo by:kraft

Onion, eggplant, zucchini, peppers, mushrooms and tomatoes in a cheesy extravaganza that’s better for you—and even more delish the next day. Move over, lasagna.

time

prep:

45 min

total:

1 hr 15 min

servings

total:

14 servings, 1/2 cup each

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What You Need

1/3

cup KRAFT Tuscan House Italian Dressing

large onion, chopped

small eggplant, cubed

pkg. (8 oz.) sliced fresh mushrooms

zucchini, chopped

large red pepper, chopped

can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up

1/3

cup KRAFT Shredded Parmesan Cheese

Tbsp. chopped fresh parsley

Make It

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.

Kraft Kitchens Tips

Make Ahead

This dish tastes even better if prepared the day before. Cool completely, then cover and refrigerate until bake as directed just before serving.

Variation

Prepare using KRAFT Light Italian Dressing and KRAFT Reduced Fat Parmesan Style Grated Cheese.

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willich1

posted:12/31/2008

No onion or pepper. Subbed spinach leaves for zucchini. My husband was scared to try it but he went back for more and said he'd never guess that was all healthy veggies!!

Shaunta0021

posted:8/22/2008

WoW!! I thought that there was no such thing as perfection but this dish proved me wrong. I usually a meat person but if all veggie dishes were this good I would convert. This dish is a must do and will now be a regular item that I make. Whomever thought of this I just want to say thanks....

tootswog

posted:7/2/2008

We liked this. My boyfriend is all about meats & no veggies, and he said he liked this better than the roast he'd made! I thought it was pretty good. Definitely making again.

Janice132

posted:3/25/2008

Very good and easy to make. Will definetely make again.

kafeene22288

posted:3/1/2008

My family is not a fan of eggplant so I omitted that and replaced it with more zucchini and red pepper. It was delicious!

nvanlane

posted:2/29/2008

This was really good!! I made it for Christmas to help balance out all the junk we were eating and it was well liked. I made it the day before and it had a really good marinated flavor.

JACLYNNW

posted:2/8/2008

This was great, even my picky 3 year old loved it.

mazz13

posted:1/4/2008

Really delicious, people went back for thirds! A new taste.

a cook

posted:12/26/2007

I made this for Christmas dinner and everyone loved it. I added extra italian dressing and seasoning while it was simmering. Then I drained beofre putting into the casserole dish. Wonderful flavor. Would made again!

crhmerrill

posted:11/14/2007

I added roasted tomato and oregano kraft dressing, because I didn't have enough Italian. I also added BREAD CRUMBS* (1/2 cup) to the top, mixed with equal amounts parm and motz cheese. Added spaghetti sauce with canned tomatoes. *VERY GOOD. Next time, I would use dressing sparingly (don't go over amount recommended) because it made a vinager contrast to the spaghetti sauce - which I would add more of. But I husband I still raving about it 2 days later!