Italian Veggie Bake

Recipe courtesy of Kraftcanada.com.

Ingredients:
1/3 C Italian dressing
1 large onion, chopped
1 small eggplant, cubed
2 ½ C sliced fresh mushrooms
1 zucchini, cubed
1 large red pepper, chopped
1 can (19 fl oz/540 mL) Italian-style stewed tomatoes, drained, cut up
1/3 C shredded cheese
1 tbsp chopped fresh parsley
Method:
Heat dressing in large skillet on medium heat. Add onions; cook and stir for 5 minutes or until crisp-tender. Stir in eggplant; cook for 5 minutes, stirring frequently. Add mushrooms, zucchini and peppers, cook and stir for 5 minutes.
Stir in tomatoes; bring to the boil. Simmer on a medium-low heat for 15 minutes or until the vegetables are tender, stirring occasionally. Pour into a casserole dish; top with cheese. Cover.
Heat oven to 350F. Bake casserole for 25 – 30 minutes or until heated through. Sprinkle with parsley.
Makes 6 servings – count each serving as 1 protein.
Recipe courtesy of Kraftcanada.com