Italian Veggie Bake

This gorgeous, Italian-inspired side dish is a make ahead vegetable dish that will compliment any holiday meal.

Ingredients

• 1/3 cup light Italian salad Dressing
• 1 large onion, chopped
• 1 small unpeeled eggplant, cubed
• 1 medium zucchini, cubed
• 1 large red pepper, chopped
• 2 ½ cups sliced mushrooms
• 1 can (19 fl oz/540 mL) Italian Stewed Tomatoes, drained, cut up
o Or, try a 19-oz can of Healthy Choice pasta sauce
• 1/3 cup finely shredded parmesan cheese
• 1 tbsp. chopped parsley

Directions

1) 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 mushroom; cook & stir 5 min.

2) 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.

3) Preheat oven to 350?F. Bake 25 to 30 min. or until heated through.

Exchanges

Makes 14 servings, 1/2 cup each

Count 1 serving as 1 restricted vegetable (group 2). Makes 14 servings, ½ cup each.