Easy Cheesy Vegetable Medley

Makes 4 Servings

2 Member Ratings


1 cup sun-dried tomato vinaigrette dressing, divided
1 onion, chopped
1 zucchini, sliced
1/2 eggplant, chopped
1 tomato, chopped
1 cup Italian mozzarella and parmesan cheese blend, shredded
3 cups rice, white, cooked, long grain


  • POUR 1/4 cup of the dressing into large skillet. Add onions; cook and stir on medium heat until crisp-tender.
  • ADD zucchini; cook and stir 2 minutes. Add eggplant; cook an additional 2 minutes. Add remaining 1/4 cup dressing and tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 minutes or until vegetables are tender.
  • SPRINKLE with cheese. Serve with rice.
  • How to Chop Tomatoes: Cut tomato into wedges, then cut each wedge into small pieces.
  • Tip: Cook rice with broth for added flavor.