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Healthy Recipes

Italian Vegetable Bake

Ingredients:

  • 1 can (28 oz) whole tomatoes
  • 1 medium onion, sliced
  • 1/2 lb fresh green beans, sliced
  • 1/2 lb fresh okra, cut into 1/2-inch pieces or
    3/4 C 1/2 10-oz pkg frozen okra
  • 3/4 C finely chopped green pepper
  • 2 Tbsp lemon juice
  • 1 tsp chopped fresh basil, or 1 tsp dried basil, crushed
  • 1-1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed
  • 3 medium (7-inch long) zucchini, cut into 1-inch cubes
  • 1 medium eggplant, pared and, cut into 1-inch cubes
  • 2 Tbsp grated parmesan cheese

Directions:

  1. Preheat oven to 325 degrees F.
  2. Drain and coarsely chop tomatoes.
  3. Save liquid.
  4. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
  5. Cover and bake at 325º F for 15 minutes.
  6. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender.
  7. Stir occasionally.
  8. Sprinkle top with parmesan cheese just before serving.

Serves:Yield: 18 servings--Serving Size: 1/2 cup

Serves:Each serving provides:

Nutrition Facts

Per Serving:

Calories

36

Sodium

86 mg

Total fat

1 g

Saturated fat

0 g

Cholesterol

0 mg

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