Italian Vegetable Bake Recipe
Just plain healthy recipe...
This colorful low sodium cholesterol free Italian vegetable bake is prepared without any added fat. Basil and oregano season.
1 28-oz. can whole tomatoes
1 medium onion, sliced
1/2 pound fresh green beans, sliced
1/2 pound fresh okra, cut into 1/2-inch pieces
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, or 1/2 teaspoon dried
3 medium zucchini, cut into 1-inch cubes
1 medium eggplant, pared, cubed
2 tablespoons grated Parmesan cheese
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 to 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
Calories: 36; Total Fat: less than 1g; Saturated fat: less than 1g; Cholesterol: less than 1g; Sodium: 86mg