Italian Veggie Bake

8 servings

1/3 c. reduced-fat Italian dressing

1 lge onion, chopped

1 small unpeeled eggplant, cubed

2 med. zucchini, sliced thin

1 lge. red sweet bell pepper, chopped

6 oz fresh mushrooms, sliced

2 c. fresh diced tomatoes

1/2 c. shredded Parmesan cheese

1 T. chopped fresh parsley (optional)

Head dressing in large skillet over med-high heat. Add onion and steam or stir-fry 5 min., until just tender. Add eggplant and steam or stir-fry 5 min. Add zucchini, pepper and mushrooms. Steam or stir-fry 5 min. Add tomatoes and bring to a boil. Pour mixture into lightly greased baking dish. Sprinkle with cheese. Bake uncovered at 350 degrees for 25-30 minutes. Sprinkle with parsley just before serving.

Add some wonderful boiled or roasted Minter’s Farm corn to the table and YUMMY!!