Italian Vegetable Bake
En Español (Spanish Version)

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

Nutrition Facts
Serving Size½ cupCalories36Total Fatless than 1 gSaturated Fatless than 1 gCholesterolless than 1 mgSodium86 mg
Servings and Times
Servings18
Ingredients and Preparation
IngredientsMeasuresWhole tomatoes1 can (28 ounces)Onion, sliced1 medium  Fresh green beans, sliced½ poundFresh okra, cut into ½ inch pieces½ poundGreen pepper, finely chopped¾ cup Lemon juice2 tablespoonsFresh basil, chopped1 teaspoonFresh oregano leaves, chopped1½ teaspoons  Zucchini (7-inch long), cut into 1 inch cubes3 medium  Eggplant, pared and cut into 1 inch cubes1 medium  Grated parmesan cheese2 tablespoons
  • 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 325ºF 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.






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