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Italian Veggie Bake

Prep Time:
20 min

Total Time:
1 hr 20 min

Makes:
14

1/3 cup KRAFT Zesty Italian Dressing

1 large onion, chopped

1 small unpeeled eggplant, cubed

1 medium zucchini, cubed

1 large red pepper, chopped

2-1/2 cups sliced mushrooms

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

1/3 cup KRAFT 100% Parmesan Finely Shredded Cheese

1 Tbsp. chopped parsley

HEAT dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.

ADD tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve.

PREHEAT oven to 350°F. Bake 25 to 30 min. or until heated through. Sprinkle with parsley just before serving.

Kraft Kitchens Tips

Make Ahead

This side tastes even better when assembled the day before because all the delicious flavours meld together. Prepare, cover and refrigerate until ready to bake.

Substitute

Prepare as directed, using Kraft Calorie-Wise Zesty Italian Dressing and Kraft Light 100% Parmesan Style Grated Cheese.

K:46839v1ec:89876

(7)

Rated

by a cook on 8/9/2008
" The recipe is a good combination of Italian flavours, but it does need a handful of herbs to give it that extra authenticity. I used a combination of fresh basil, flat leaf parsley, thyme and dried oregano. I added the oregano,parsley and thyme during the baking process, but the basil was added just prior to serving."

See All Ratings and Comments

Serving Size = 1/2 cup (125 mL)

Nutritional Information

Calories

Total fat

3 g

Saturated fat

0.5 g

Cholesterol

5 mg

Sodium

280 mg

Carbohydrate

7 g

Dietary fibre

2 g

Protein

2 g

Vitamin A

6 %DV

Vitamin C

40 %DV

Calcium

4 %DV

Iron

4 %DV

Nutrition Bonus

The red peppers in this flavourful side dish, provide a good source of vitamin C.