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