Italian Vegetable Bake Recipe

  • 1/3 cup Italian dressing
  • 1 onion, chopped (large)
  • 1 unpeeled eggplant, cubed (small)
  • 1 zucchini, cubed (medium)
  • 1 red pepper, chopped (large)
  • 6 ounces fresh mushrooms, sliced
  • 1 can cubed Italian style stewed tomatoes (14 ounce can)
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon parsley
Heat dressing in large skillet on medium heat. Add onion; cook 5 min or until tender. Add eggplant; cook and stir 5 mins. Add zucchini, pepper and mushrooms. Cook and stir 5 more mins. Add tomatoes, bring to boil. Reduce heat to low; cover and simmer 15 mins or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish and sprinkle with cheese. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with parsley.
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