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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DPreisendorf

posted:9/11/2012

Loved it! Made it for my pinochle group and also for my husband. Great way to use eggplant besides breading and frying. Will definitely make again!

walksamongthestars

posted:9/4/2012

agreed with everyone. used Kraft roasted red pepper dressing, various fresh veggies, including tomatoes, italian seasoning and served it over spaghetti noodles. Our new favorite spaghetti meal.

bink910

posted:5/16/2012

I made this for company and received rave reviews. Even my kids loved it and they are not huge vetetable fans! I will defintely make this again!

Laura32120

posted:12/22/2009

I have made this dish several times, it is fabulous. It tastes even better the next day too.

gajags

posted:8/12/2009

Enjoyed using fresh vegetables from the garden.

cpmom29

posted:7/29/2009

I have never made this recipe with the parmesan cheese. The reason being is the first time that I mad this I bought shredded mozzarella cheese by mistake! I went with it and added the cheese on top and baked it then we ate it as a warm side dish. This is a great way to eat it! In fact it has become my signature side dish for family potlucks! I also have used this as a toss to some penne pasta! It makes a delicious Pasta Primavera!

pandalyn3

posted:5/18/2009

I omitted the mushrooms (because my girlfriend won't eat them) but did everything else according to the recipe. It turned out super tasty. I used it as the main dish, and served with some whole grain spaghetti w/ olive oil, satl, pepper and halved cherry tomatoes. I think it'd be great as a side with meatloaf or something along those lines...

amyv92

posted:4/18/2009

I first made this as a side dish, but we've eaten it again as a main course! Excellent taste, very healthy.

BeaDag