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Italian Veggie Bake

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Italian Veggie Bake recipe
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
1
large onion, chopped
1
small eggplant, cubed
1
 zucchini, chopped
1
large red pepper, chopped
1
pkg. (6 oz.) sliced fresh mushrooms
1
can (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3
cup KRAFT Shredded Parmesan Cheese

Make It

HEAT oven to 350°F.

HEAT dressing in large skillet on medium heat. Add onions; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, peppers and mushrooms; cook and stir 5 min. Stir in tomatoes. Bring to boil; cover. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.

POUR into casserole sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.

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.
Special Extra
Sprinkle with chopped fresh parsley just before serving.
Variation
Prepare using KRAFT Light Italian Dressing and KRAFT Reduced Fat Parmesan Style Grated Cheese.
K:46839v0:89389
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