Italian Veggie Bake

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

• Ready In: 1 hr 20 mins
• Serves: 14

Ingredients

• 1⁄3 cup  Italian dressing
• 1  large onion, chopped
• 1  small  unpeeled eggplant, cubed
• 1  medium zucchini, cubed
• 1  large  red pepper, chopped
• 6  ounces  sliced mushrooms
• 1 (14 1/2ounce) can Italian-style stewed tomatoes, drained and cut up
• 1⁄3 cup parmesan cheese
• 1  tablespoon  chopped parsley

Directions

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.