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Italian Veggie Bake

average rating

rate/review

prep time

35 min

total time

1 hr 5 min

makes

14 servings, 1/2 cup (125 mL) each

photo by:

kraft

recipe by: kraft

What You Need

1/3 cup Kraft Calorie-Wise Zesty Italian Dressing

1 large onion, chopped

1 small eggplant, cubed

2-1/2 cups sliced fresh mushrooms

1 zucchini, cubed

1 large red pepper, chopped

1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, drained, cut up

1/3 cup Kraft Part Skim Mozzarella Shredded 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 crisp-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. Pour into casserole dish; top with cheese. Cover.

HEAT oven to 350°F. Bake casserole 25 to 30 min. or until heated through. Sprinkle with parsley.