| | Directions | | Heat dressing in large skillet on medium heat. Add onion; cook 5 min or until tender. Add eggplant; cook and stir 5 mins. Add zucchini, pepper and mushrooms. Cook and stir 5 more mins. Add tomatoes, bring to boil. Reduce heat to low; cover and simmer 15 mins or until vegetables are tender, stirring occasionally. Pour mixture into casserole dish and sprinkle with cheese. Bake at 350° for 25-30 minutes or until heated through. Sprinkle with parsley. |
|
|
| Ingredients | | - |  | 1/3 cup Italian dressing |
| - | | 1 onion, chopped (large) |
| - | | 1 unpeeled eggplant, cubed (small) |
| - | | 1 zucchini, cubed (medium) |
| - | | 1 red pepper, chopped (large) |
| - | | 6 ounces fresh mushrooms, sliced |
| - | | 1 can cubed Italian style stewed tomatoes (14 ounce can) |
| - | | 1/3 cup shredded Parmesan cheese |
| - | | 1 tablespoon parsley |
| |
| |
