Italian Veggies
1/3 cup Italian salad dressing
2 medium zucchini, cut into 1/4" slices
1 medium red bell pepper, cut into 1/2" slices
1 cup sliced mushrooms
1 cup sliced onion
2 tablespoons dry white wine
3 tablespoons parmesan cheese, freshly grated
Cook vegetables in dressing in 10 inch skillet over medium-high heat about 5 minutes, stirring frequently, until dressing almost evaporates.
Stir in wine. Cover and cook about 2 minutes or until vegetables are crisp-tender. Sprinkle with cheese.