Italian Veggie Bake

1. 1

   Heat dressing in large skillet on medium heat.

2. 2

   Add onion; cook 5 minutes or until tender.

3. 3

   Add eggplant; cook and stir 5 minutes.

4. 4

   Add zucchini, pepper and mushrooms; cook and stir 5 minutes.

5. 5

   Add tomatoes, bring to boil.

6. 6

   Reduce heat to low and cover.

7. 7

   Simmer 15 minutes or until vegetables are tender, stirring occasionally.

8. 8

   Pour mixture into casserole dish; sprinkle with cheese.

9. 9

   Refrigerate until ready to serve.

10. 10

    Cover and bake 25-30 minutes, or until heated through.

11. 11

    Sprinkle with parsley just before serving.

12. 12

    note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.

* Per serving · 4 servings · Values may vary.

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