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Main dishes

Italian Veggie Bake

Italian Veggie Bake recipe
photo by:kraft
This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.
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
pkg.  (8 oz.) sliced fresh mushrooms
1
 zucchini, chopped
1
large  red pepper, chopped
1
can  (14-1/2 oz.) Italian-style stewed tomatoes, drained, cut up
1/3
cup  KRAFT Shredded Parmesan Cheese
1
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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