Italian Vegetable Bake


Enough colorful vegetables baked together deliciously to feed a crowd...

1 - 28 oz can whole tomatoes
1/2 fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2" pieces, or 1/2 - 10 oz pkg. frozen okra
3/4 cup finely chopped green pepper
1 tablespoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
3 - 7" long zucchini, cut into 1" cubes
1 medium eggplant, pared and cut into 1" cubes
2 tablespoons grated parmesan cheese
1 medium onion, sliced
2 tablespoons lemon juice

Drain and coarsely chop tomatoes. Reserve liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 F for 15 minutes. Remove from oven, mix in zucchini and eggplant, cover and continue baking 60 more minutes, or until vegetables are tender. Stir occasionally. Sprinkle top with parmesan cheese just before serving.

Serves 18; 1/2 cup per serving
Cooking time: 1 hour 15 minutes

Nutritional information per serving:
Calories: 36
Cholesterol: 4 mg
Sodium: 86 mg

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