Italian Veggie Bake

1. 1

   Heat dressing in large skillet on medium heat.

2. 2

   Add onions; cook and stir 5 min.

3. 3

   or until crisp-tender.

4. 4

   Stir in eggplant; cook 5 min., stirring frequently.

5. 5

   Add mushrooms, zucchini and peppers; cook and stir 5 min.

6. 6

   Stir in tomatoes; bring to boil.

7. 7

   Simmer on medium-low heat 15 min.

8. 8

   or until vegetables are tender, stirring occasionally.

9. 9

   Heat oven to 350F.

10. 10

    Pour vegetable mixture into 2-L casserole dish; top with cheese.

11. 11

    Cover.

12. 12

    Bake 25 to 30 min.

13. 13

    or until heated through.

14. 14

    Sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.