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1/3 cup Zesty Italian Salad Dressing
1 large onion, chopped
1 small unpeeled eggplant, cubed
1 medium zucchini, cubed
1 large red pepper, chopped
1cup sliced mushrooms
1 ~ 14 ounce can Italian ~ style stewed tomatoes, drained, cut up
1/3 cup Shredded Parmesan Cheese
HEAT
dressing in large skillet on medium heat. Add onion; cook 5 min. or
until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper
and mushrooms; cook and stir 5 min.
ADD
tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 min. or
until vegetables are tender, stirring occasionally. Pour mixture into
casserole dish; sprinkle with cheese. Cover and refrigerate until ready
to bake { if the casserole is cold it will take 15 minutes longer to
cook }.
PREHEAT oven
to 350°. Bake 25 to 30 min. or until heated through. Serves 6 to 8.
KITCHENS TIPS;
Make this dish ahead;
This dish tastes even better if prepared the day before. Cool
completely, then cover and refrigerate until ready to bake. You will
need to add 15 minutes to cooking time. |