Italian Veggie Bake

Prep Time : 20 Minutes ...Total : 1 hour 20 minutes

I/3  cup Kraft House Italian dressing

I large  onion , chopped

1 large unpeeled eggplant  , cubed

1 medium zucchini , cubed

1 large red bell pepper , chopped

1 pkg (6 oz) sliced  mushrooms

1 can (14 1/2 oz)  Italian -style stewed tomatoes , drained , cut  up

1/3 cup Kraft Shedded Parmeasn Cheese

1 Tbsp. chopped parsley

Heat  dressing in large skillet on mediun heat , add onion , cook 5 minutes  or until tender , add eggplant  ; cook and stir 5 minutes , add zucchini , red bellpeppers and mushrooms ; cook and stir 5 mintues.

Add tomatoes , bring to boil ,  reduce heat to low , simmer 15 minutes  or until vegetables are tinder  , stirring occasionally , pour mixture into casserole  dish  ; sprinkle with  cheese .

Preheat oven  to 350 *F . Bake 25 to 30 minutes  or until heated through . Sprinkle with parsley just before serving .

Makes 14 serving , 1/2 cup each .