Warm Italian Veggie Bake

DSC01969.JPGToday is primary voting day here in Pennsylvania, and after having stressed over political and social issues and deciding who to cast my ballot for, I needed a comfort meal for dinner. This Warm Italian Veggie Bake was just that meal! Packed with savory, filling veggies, and flavored with robust Italian dressing, this meal is like a comforting hug for your taste buds! What’s even better is that it’s super easy to make and it can be prepared up to a day ahead of time and baked just before mealtime.

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Here’s what you’ll need:

  • 3/4 cup Italian Dressing
  • 1 large Onion, diced
  • 1 medium Zucchini, cubed
  • 1 small Eggplant, cubed
  • 1 medium Red Bell Pepper, diced
  • 8 oz. White Mushrooms, sliced
  • 1 14.5 oz. can Diced Tomatoes, drained (I use Hunts Fire-Roasted Tomatoes)
  • 1/2 cup (plus extra for sprinkling) Parmesan Cheese
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil

And here are the easy-peasy instructions…

Preheat oven to 350 degrees. Start with a very large skillet. You’ll want lots of room for all those veggies! Heat the Italian dressing on medium heat, until just warm and toss in the diced onion. Saute’ the onion until it is translucent.

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Once the onions are sautéed, add in the eggplant and simmer on medium heat for 4-5 minutes, stirring frequently.

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Next, add your zucchini, peppers, and mushrooms to the skillet. Cook on medium heat for another 5 minutes, stirring frequently.

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Now, stir in the diced tomatoes and dried herbs. Cover and simmer for about 15 minutes.

At this point, if this is going to be a make-ahead meal, pour into a baking dish, cover, and refrigerate for up to 2 days.

If this is for tonight’s dinner, pour into a baking dish, stir in parmesan cheese, and bake for 30 minutes.

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Remove from oven, sprinkle with a little extra cheese and parsley, and serve hot.

Warm Italian Veggie Bake

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 3/4 cup Italian Dressing
  • 1 large Onion, diced
  • 1 medium Zucchini, cubed
  • 1 small Eggplant, cubed
  • 1 medium Red Bell Pepper, diced
  • 8 oz. White Mushrooms, sliced
  • 1 14.5 oz. can Diced Tomatoes, drained
  • 1/2 cup (plus extra for sprinkling) Parmesan Cheese
  • 1 Tbsp. Dried Parsley
  • 1 Tbsp. Dried Oregano
  • 1 Tbsp. Dried Basil

Directions:

Preheat oven to 350 degrees.

Heat the Italian dressing on medium heat, in a large skillet, until just warm and toss in the diced onion. Sauté’ the onion until it is translucent.

Once the onions are sautéed, add in the eggplant and simmer on medium heat for 4-5 minutes, stirring frequently.

Next, add your zucchini, peppers, and mushrooms to the skillet. Cook on medium heat for another 5 minutes, stirring frequently.

Now, stir in the diced tomatoes and dried herbs. Cover and simmer for about 15 minutes.

At this point, if this is going to be a make-ahead meal, pour into a baking dish, cover, and refrigerate for up to 2 days.

If this is for tonight’s dinner, pour into a baking dish, stir in parmesan cheese, and bake for 30 minutes.

Remove from oven, sprinkle with a little extra cheese and parsley, and serve hot.

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