Italian Veggie Bake

"Another easy dish found in Kraft Food and Family magazine that sounds delicious!"
 
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Ready In:
1hr 20mins
Ingredients:
9
Serves:
14
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ingredients

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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 and cover.
  • Simmer 15 minutes or until vegetables are tender, stirring occasionally.
  • Pour mixture into casserole dish; sprinkle with cheese. Refrigerate until ready to serve.
  • Cover and bake 25-30 minutes, or until heated through. Sprinkle with parsley just before serving.
  • note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.

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