Italian Veggie Bake

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READY IN: 1hr 20mins
Recipe by jovigirl

Another easy dish found in Kraft Food and Family magazine that sounds delicious!

Ingredients Nutrition


  1. Heat dressing in large skillet on medium heat. Add onion; cook 5 minutes or until tender.
  2. Add eggplant; cook and stir 5 minutes.
  3. Add zucchini, pepper and mushrooms; cook and stir 5 minutes.
  4. Add tomatoes, bring to boil. Reduce heat to low and cover.
  5. Simmer 15 minutes or until vegetables are tender, stirring occasionally.
  6. Pour mixture into casserole dish; sprinkle with cheese. Refrigerate until ready to serve.
  7. Cover and bake 25-30 minutes, or until heated through. Sprinkle with parsley just before serving.
  8. note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.

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