Mediterranean Bean and Veggie Bake

• 1/4 cup KRAFT Sun Dried Tomato Vinaigrette Dressing
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 zucchini, cut into 1/4-inch-thick slices
• 1 red pepper, cut into 1/2-inch chunks
• 1 can (28 oz.) diced tomatoes, drained
• 1 can (19 oz.) cannellini beans, rinsed
• 1 pkg. (4 oz.) ATHENOS Feta Cheese with Basil & Tomato

1. Heat oven to 400 degrees F.
2. Heat dressing in large skillet on medium-high heat.
3. Add onions and garlic; cook and stir 2 min.
4. Add zucchini and peppers; cook 7 min.
5. or until crisp-tender, stirring frequently.
6. Add tomatoes and beans; cook 3 min., stirring occasionally.
7. Spoon into 1-1/2-qt.
8. casserole sprayed with cooking spray; top with cheese.
9. Bake 10 min.
10. or until heated through.

tomato vinaigrette, onion, garlic, zucchini, red pepper, tomatoes, cannellini beans, basil

Taken from www.kraftrecipes.com/recipes/mediterranean-bean-veggie-bake-186549.aspx (may not work)