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Main dishes

Easy Cheesy Vegetable Medley

Easy Cheesy Vegetable Medley recipe
photo by:kraft
For this recipe I used butternut squash instead of eggplant and also substituted the dressing for organic Italian. So superb and easy to cook!
posted by
klch515
on 7/11/2007
time
prep:
15 min
total:
30 min
servings
total:
4 servings
Magazine Acquisition

what you need

1/2
cup  KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
1
medium  onion, chopped (about 1 cup)
1
medium  zucchini, sliced (about 1 cup)
1/2
medium  eggplant, chopped (about 2 cups)
1
large  tomato, chopped (about 1 cup)
1
cup  KRAFT Shredded Italian* Low-Moisture Mozzarella-Parmesan Cheese Blend
3
cups  hot cooked rice

Make It

POUR 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.

ADD zucchini; cook and stir 2 min. Add eggplant; cook an additional 2 min. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.

SPRINKLE with cheese. Serve with rice.

* Made with quality cheeses crafted in the USA.

Kraft Kitchens Tips

How To Chop Tomatoes
Cut tomato into wedges, then cut each wedge into small pieces.
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