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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mjones081206

posted:10/21/2007

Wonderful

rimroad

posted:8/26/2007

I made this recipe just as the instructions said. My husband liked it and I will make it again. It would be great to take to a potluck.

a cook

posted:7/10/2007

delicious. I make it all the time for my family.

aslology

posted:2/4/2007

It was pretty good for a healthy side dish.

Hummel97

posted:2/2/2007

I enjoy recipes I can prepare ahead of time. I let it marinate overnight. It is very tasty, I will make this again.

Marjorie

posted:12/10/2006

Excellent recipe. Good as is or over pasta or mixed with couscous.

GREGGSGIRL477

posted:11/20/2006

I liked the recipe....but NOT the eggplant. It was my first time ever using eggplant in anything and I didn't like the taste or texture of it. Everything else was good, though. I didn't have red bell pepper so I had to use green pepper but it was good to me.

a cook

posted:11/9/2006

Tasty. Not very colorful when done. Would add a sprig of parsley and sliced red pepper strips to add to the presentation. This was a new way of cooking eggplant and zucchini. Nicely seasoned.

Quinton3

posted:11/6/2006

Followed the recipe but did not do the final baking...the vegs stayed crunchy and everyone thought I was very clever to know the exact time to stop cooking & have the vegs turn out so good!!! Will definitely make again!!!

tigerlily46514

posted:11/1/2006

INSTEAD OF CUBING THE ZUCHINI-drag a fork down the length of outside skin to pierce long stripes into it-- then slice into circles.. and cut into half circles. Is easier.. THIS IS A GOOD TRICK TO MAKE FLOWER DESIGN!! works on cucumbers, too. This breaks up all the boring squares of food. Put your zuchini in at SAME TIME as eggplant..I used Kraft zesty red pepper italian dsg. DON'T OVERCOOK on stove top!! I DID LIKE THIS RECIPE-kinda fancy! Tasty! Pretty!