Italian Veggie Bake

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


  • 1/3 cup Italian dressing
  • Ad
  • 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
  • 1/3 cup Parmesan cheese
  • 1 Tbsp. chopped parsley


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


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