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“Another easy dish found in Kraft Food and Family magazine that sounds delicious!”
READY IN:
1hr 20mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat dressing in large skillet on medium heat. Add onion; cook 5 minutes or until tender.
  2. Add eggplant; cook and stir 5 minutes.
  3. Add zucchini, pepper and mushrooms; cook and stir 5 minutes.
  4. Add tomatoes, bring to boil. Reduce heat to low and cover.
  5. Simmer 15 minutes or until vegetables are tender, stirring occasionally.
  6. Pour mixture into casserole dish; sprinkle with cheese. Refrigerate until ready to serve.
  7. Cover and bake 25-30 minutes, or until heated through. Sprinkle with parsley just before serving.
  8. note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.

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