Italian Veggie Bake

80 14 servings, 1/2 cup (125 mL) each
Recipe By
Reviews
Prep Time
35
min.
Total Time
1
hr.
20
min.
Servings

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

Bring some amore to the table with this colourful vegetable dish.

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What You Need

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Make It

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  • 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.
  • Heat oven to 350°F. Pour vegetable mixture into 2-L casserole dish; top with cheese. Cover.
  • Bake 25 to 30 min. or until heated through. Sprinkle with parsley.

Make Ahead

Assemble recipe as directed. Refrigerate up to 24 hours. When ready to serve, bake (covered) as directed, increasing baking time if necessary until casserole is heated through.

Servings

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

Healthy Living

  • Healthy Living

Diet Exchange

  • 1 Extras

Nutrition Bonus

Here's a tasty way to enjoy vegetables. And as a bonus, they all team up to provide a good source of vitamin C.

Nutritional Information

Serving Size 14 servings, 1/2 cup (125 mL) each
AMOUNT PER SERVING
Calories 40
% Daily Value
Total fat 0.5g
Saturated fat 0.3g
Cholesterol 0mg
Sodium 220mg
Carbohydrate 7g
Dietary fibre 2g
Sugars 4g
Protein 2g
   
Vitamin A 6 %DV
Vitamin C 35 %DV
Calcium 2 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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