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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 14 |
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Another easy dish found in Kraft Food and Family magazine that sounds delicious! Ingredients:
1/3 cup italian dressing |
1 large onion, chopped |
1 small unpeeled eggplant, cubed |
1 medium zucchini, cubed |
1 large red pepper, chopped |
6 ounces sliced mushrooms |
1 (14 1/2 ounce) can italian-style stewed tomatoes, drained and cut up |
1/3 cup parmesan cheese |
1 tablespoon chopped parsley |
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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