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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PEGA8253

posted:6/5/2006

Made this on several occassions, with whatever was in the fridge. I have used mozzarella cheese and spaghetti sauce and everyone wants the recipe.

dragon_of_emry

posted:5/4/2006

a cook

posted:2/28/2006

Very very good! I sprinkled a little mozzrella along with the parmesan on top and it was absolutely delicious!!

jfurlow

posted:1/27/2006

I'm a beginner cook so I have a lot to learn about altering recipes for my own taste. I'm not a big fan of onion but I thought I would follow the recipes step by step....too much onion! Next time i'll just use 1/4 of a small onion enough for taste. Other than that it was a great meal!!

Molly975

posted:1/26/2006

I will make this recipe again and again; plan to make it at least once a week. It was so so good! I normally do not eat the veggies in this recipe but it just ended up being so wonderful! Also I am doing weight watchers and this recipe is a great way to get all the veggies in for the day, plus it is only one point per a serving. I would definitely recommend to make this to anyone who is not in to eating veggies very often because when you try it you will decide that you LOVE veggies!

a cook

posted:1/25/2006

Made as side dish for family gathering buffet. Went over well. A very colorful dish to display at your next pot-luck. I will make again.

arm11

posted:1/24/2006

I made this recipe for Christmas dinner and it was a big hit. It was a nice change from the usual vegetable side dishes.

typingN

posted:1/14/2006

I made this as the nutritional supplement to the lunchtime,office, birthday celebration for a co-worker (instead of another dessert item). Everyone was pleased with it and asked for the recipe. The small amount of leftovers were tried and enjoyed by my family. This is a repeatable meal. I like the idea of the other reader to add chicken for a full, main course meal. Tonight as I was preparing a chicken parmesan, I was thinking that this might be a good base. Thank you.

a cook

posted:1/6/2006

Absolutely wonderful, easy to make, and healthy.

a cook

posted:1/3/2006

I turned this into a main dish by starting with 2 cubed chicken breasts, garlic powder and paprika, then added the onions and followed the recipe except added a 2nd can of tomatoes. I sprinkeld with a little shredded mozerella and served over spaghetti. Delicious! Will definitely make this again.