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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Italian Veggie Bake Recipe

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This recipe for Italian Veggie Bake is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 Cup Italian Dressing
1 Large Onion, chopped
1 small Eggplant, unpeeled & cubed
1 medium zucchini, cubed
1 large Red Pepper, chopped
1 pkg. (6 oz.) Sliced Mushrooms
1 can (14.5 oz.) Italian-style Stewed Tomatoes, drained & cut-up
1/3 Cup Shredded Parmesan (or mozzarella.)
1 Tbsp. Chopped Parsley
Directions:
Directions:
Heat dressing in large skillet on medium heat. Add onion; cook 5 min. or until tender. Add eggplant; cook and stir 5 min. Add zucchini, pepper and mushrooms; cook and stir 5 min.

Add tomatoes, bring to boil. Reduce heat to low; cover. Simmer 15 minutes or until veggies are tender, stirring occasionally. Pour mixture into casserole dish, sprinkle with cheese. Cover and refrigerate until ready to serve.

Preheat oven to 350°F. Bake 25-30 min. or until heated through. Sprinkle with parsley just before serving.
Personal Notes:
Personal Notes:
This quickly became a favorite in our house. We have made it as a side dish and as a vegetarian entree. It was a tasty way to get our young son to eat vegetables. Any vinaigrette works well in place of the Italian Dressing. When simmering veggies, do not cover if too much liquid is present. Shredded mozzarella cheese works great with this as well.

 

 

 

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