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Italian Vegetable Bake

  • 29 June 2017
Italian Vegetable Bake

Nutrition Facts

Serving Size ½ cup
Calories 36
Total Fat less than 1 g
Saturated Fat less than 1 g
Cholesterol less than 1 mg
Sodium 86 mg


Servings and Times

Servings 18


Ingredients and Preparation

Ingredients Measures
Whole tomatoes 1 can (28 ounces)
Onion, sliced 1 medium
Fresh green beans, sliced ½ pound
Fresh okra, cut into ½ inch pieces ½ pound
Green pepper, finely chopped ¾ cup
Lemon juice 2 tablespoons
Fresh basil, chopped 1 teaspoon
Fresh oregano leaves, chopped 1½ teaspoons
Zucchini (7-inch long), cut into 1 inch cubes 3 medium
Eggplant, pared and cut into 1 inch cubes 1 medium
Grated parmesan cheese 2 tablespoons

 

Directions

  1. 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 325ºF for 15 minutes.
  2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
  3. Sprinkle top with parmesan cheese just before serving.
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