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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smroseberry

posted:10/30/2006

The vegetables had such a good medley of flavors.

tweety0820

posted:10/24/2006

Great dish!! You are getting lots of veggies here and the italian dressing gives the perfect seasoning. This is a very healthy dish!

bkilker123

posted:10/16/2006

I was surprised how great this turned out. This was my first time cooking with eggplant. I followed the recipe exactly and added some italian seasoning, salt and pepper. I also sprinkled a little mozzerella on top. Definitely will make again.

dutchess1s

posted:8/23/2006

Sprinkled shredded mozzarella on top of these great vegetables. Would be a nice make-ahead dish for those busy holiday meals - or any meal!

petinga

posted:8/5/2006

8/2/06-great summer recipe with all these fresh veggies to bring to a freinds house for dinner-everyone loved it-even the kids. Didn't have bottled dressing so I used your Italian Good Seasons instead.

geier_heather

posted:8/4/2006

My grandma just moved in with me and she is a vegetarian. So I tried this recipe as a dinner with bread and a fruit dish to go with. My grandma and I loved it and my kids (7 and 1 years old) loved it too and wanted me to make it again.

mike329

posted:7/31/2006

Delicious.... Easy to make, added garlic, will definitely make again.... big hit

megrebale

posted:7/20/2006

I absolutely love this recipe. I always add ground beef and make it into a dinner instead of a side. It is so low in calories and full of nutritious veggies. And the kids love it! Thank you Kraft!!

amyhal1

posted:7/17/2006

Amazing! I'm a poor college student and this was fantastic, easy, cheap and healthy! Very tasty and looks like you spent a lot of time on it. :)

CEGchen

posted:6/12/2006

This was really flavorful and everyone liked it. I used whatever veggies I had in the fridge and used Low fat Italian dressing. Make sure to drain the tomatoes or you'll have some extra juice at the bottom of the casserole dish. I'll definetly make this again.