Italian Veggie Bake

This recipe is a great way to use fresh veggies. Perfect for using your garden's vegetables too.

Ingredients:

• 1/3 cup Italian dressing
• 1 large onion, chopped
• 1 small unpeeled eggplant, cubed
• 1 medium zucchini, cubed
• 1 large red pepper, chopped
• 1 pkg. sliced mushrooms
• 1 can stewed tomatoes, drained, cut up
Advertisement


• 1/3 cup Parmesan cheese
• 1 Tbsp. chopped parsley

Directions:

Heat dressing in large skillet on medium heat. Add onion, cook 5 minutes or until tender. Add eggplant; cook and stir 5 minutes. Add zucchini, pepper, and mushrooms; cook and stir 5 minutes. Add tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 minutes or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Cover and refrigerate until ready to serve. Preheat oven to 350 degrees F. Bake 25-30 minutes or until heated through. Sprinkle with parsley just before serving.

By Robin from Washington, IA