Italian Vegetable BakeEn Español (Spanish Version)
This colorful low-sodium, cholesterol-free vegetable dish is prepared without any added fat.
Serving Size½ cupCalories
less than 1 gSaturated Fatless than 1 gCholesterol
less than 1 mgSodium
86 mgServings18IngredientsMeasuresWhole 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 tablespoonsDirectionsDrain 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.