This better-for-you baked veggie casserole gets big flavor from Italian dressing and Parmesan cheese.
Provided by My Food and Family
Categories Herbs
Time 1h15m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat dressing in large skillet on medium heat. Add onions; cook and stir 5 min. or until tender. Stir in eggplant; cook 5 min., stirring frequently. Add mushrooms, zucchini and peppers; cook and stir 5 min.
- Stir in tomatoes; bring to boil. Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.
- Heat oven to 350°F. Pour vegetable mixture into 2-qt. casserole sprayed with cooking spray; top with cheese. Cover.
- Bake 25 to 30 min. or until heated through. Sprinkle with parsley.
Nutrition Facts : Calories 60, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 5 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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