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    Italian Veggie Bake

    Submitted by Denise Patterson, of Bainbridge, Ohio

    "As a dietitian, I am always looking for healthy yet tasty recipes to try," writes Denise. "Bring some amore to the table with this attractive, Italian-inspired side dish. I have also tried it with meatballs or sausage in it. It just seems to go well with any meat source."


    • â…“ cup Italian dressing (any brand; can be light or reduced fat)
    • 1 large onion, chopped
    • 1 small unpeeled eggplant, cubed
    • 1 medium zucchini, cubed
    • 1 large red pepper, chopped
    • 1 fresh pkg. (6 ounces) sliced mushrooms
    • 1 can (14½ ounces) Italian-style stewed tomatoes, drained & diced
      or 2 cups fresh, diced tomatoes
    • â…“ cup shredded Parmesan cheese
    • 1 Tbsp. chopped parsley


    Heat dressing in large skillet on medium heat. Add onion and cook 5 minutes or until tender. Add eggplant; cook and stir 5 minutes. Add zucchini, mushrooms, and pepper; cook and stir 5 minutes. Add tomatoes and bring to a boil. Reduce heat to low; cover. Simmer 15 minutes or until vegetables are tender; stirring occasionally. Pour mixture into casserole dish; sprinkle with cheese. Bake at 350 degrees for 25-30 minutes or until heated through. Sprinkle with parsley just before serving.

    Makes 14 ½-cup servings.