Italian Veggie Bake

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!!
**From the kitchen of The Busbys**
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