Italian Veggie Bake

• 13 cup Italian dressing
• 1 large onion, chopped
• 1 small unpeeled eggplant, cubed
• 1 medium zucchini, cubed
• 1 large red pepper, chopped
• 6 ounces sliced mushrooms
• 1 (14 1/2 ounce) can Italian-style stewed tomatoes, drained and cut up
• 13 cup parmesan cheese
• 1 tablespoon chopped parsley

1. Heat dressing in large skillet on medium heat.
2. Add onion; cook 5 minutes or until tender.
3. Add eggplant; cook and stir 5 minutes.
4. Add zucchini, pepper and mushrooms; cook and stir 5 minutes.
5. Add tomatoes, bring to boil.
6. Reduce heat to low and cover.
7. Simmer 15 minutes or until vegetables are tender, stirring occasionally.
8. Pour mixture into casserole dish; sprinkle with cheese.
9. Refrigerate until ready to serve.
10. Cover and bake 25-30 minutes, or until heated through.
11. Sprinkle with parsley just before serving.
12. note: they suggest that it tastes even better when assembled the day before because the flavors meld together really well.

italian dressing, onion, zucchini, red pepper, mushrooms, italianstyle stewed tomatoes, parmesan cheese, parsley

Taken from www.food.com/recipe/italian-veggie-bake-143777 (may not work)