Easy Cheesy Vegetable Medley

Ingredients

• 3 cups rice hot cooked
• 1 cup italian* low-moisture mozzarella-parmesan cheese blend shredded kraft
• 1 cup onion chopped
• 0.5 cup sun tomato vinaigrette dressing dried divided kraft
• 1 cup tomatoes chopped
• 1 cup zucchini sliced

Equipment

• frying pan

Directions

1. Pour 1/4 cup of the dressing into large skillet.
2. Add onions; cook and stir on medium heat until crisp-tender.
3. Add zucchini; cook and stir 2 min.
4. Add eggplant; cook an additional 2 min.
5. Add remaining 1/4 cup dressing and the tomatoes. Bring just to boil. Reduce heat to medium-low; continue cooking 10 min. or until vegetables are tender.
6. Sprinkle with cheese.
7. Serve with rice.