Italian Vegetable Bake

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

Ingredients:
1 can (28 oz) whole tomatoes
1 medium onion, sliced
1/2 pound fresh green beans, sliced
1/2 pound fresh okra, cut into 1/2-inch pieces or 1/2 10-oz pkg frozen okra
3/4 cup finely chopped green pepper
2 tablespoons lemon juice
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoon 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 tablespoons grated parmesan cheese

Directions:
Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 degrees for 15 minutes.

Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.

Sprinkle top with parmesan cheese just before serving.

Yield: 18 servings — Serving Size: 1/2 cup

Each serving provides:
Calories: 36
Total fat: less than 1g
Saturated fat: less than 1g
Cholesterol: less than 1g
Sodium: 86 mg

Courtesy of FitnessandFreebies.com
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