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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a cook

posted:12/25/2005

A lot of cutting in preparation, but simple. I made it for Chistmas at the in-laws and received rave reveiws! They even asked to keep the left overs. From a meat and potoes family, this is a real treat!

littlemonkey96

posted:12/21/2005

Excellent made for my office holiday party, and there was none left. Nice alternative to the standard starchy cassoroles. I used a little more salad dressing (didn't use kraft, find their dressing a little bland) and added some garlic with the onions.

a cook

posted:12/18/2005

It was ok- I think veggies roasted with some olive oil and rosemary is better- I thought it had a 'manufactured' taste. The fresh taste was lost through the bottled dressing.

Rosiecheex

posted:12/17/2005

This was very good. I didn't have any Italian dressing so I used Balsamic vinaigrette instead, it goes great with these vegetables. I seved it with the seasoned london broil, recipe from Kraft also and some couscous. Delicious.

Amara0215

posted:12/14/2005

Made this for family Thanksgiving. Used squash instead of eggplant, and mozzerella and cheddar cheese. Also added extra Italian dressing. Everyone loved it!!! And asked for the receipe. A great and easy side dish!

a cook

posted:12/13/2005

Made this recipe as part of our Thanksgiving dinner. Very easy to make. Children as well as adults loved it. Yes, I would definitely make this dish again and plan to for our SuperBowl get together.

snowman1169