ITALIAN VEGGIE BAKE

Italian Veggie Bake image

This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.

Provided by My Food and Family

Categories Herbs

Time 1h15m

Yield 14 servings, 1/2 cup each

Number Of Ingredients 9

Previous Next

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g