Italian Veggies

You can use chicken broth instead of the wine.

• Ready In: 17 mins
• Serves: 6

Ingredients

• 1⁄2 cup  low-fat Italian parmesan dressing
• 2  medium zucchini, cut into 1/4-inch slices (2 cups)
• 1  medium red bell pepper, cut into 1/2 inch slices
• 1  cup  sliced mushrooms
• 1  cup  sliced onion
• 2  tablespoons dry white wine
• 3  tablespoons  shredded parmesan cheese

Directions

1. Cook dressing, zucchini, bell pepper, mushrooms and onion in 10-inch skillet over medium-high heat about 5 minutes, stirring frequently, until dressing almost evaporates.
2. Stir in wine. Cover and cook about 2 minutes or until vegetables are crisp-tender. Sprinkle with cheese.