ITALIAN VEGETABLE BAKE

Italian Vegetable Bake image

Italian Vegetable Bake (from Sparkpeople website) Serves: 18 This colorful, low-sodium, and cholesterol-free vegetable dish is prepared without any added fat.

Provided by Chef at Heart

Time 1h40m

Yield 18 serving(s)

Number Of Ingredients 11

Ingredients

1 (28 ounce) can whole tomatoes
1 medium onion, sliced
1/2 lb fresh green beans, sliced
1/2 lb fresh okra, cut into 1/2-inch pieces (or 3/4 cup (1/2 of a 10 oz. package)
3/4 cup green pepper, finely chopped
2 tablespoons lemon juice
1 teaspoon fresh basil, chopped (or 1 teaspoon dried basil, crushed)
1 1/2 teaspoons fresh oregano leaves, chopped (or 1/2 teaspoon dried oregano, crushed)
3 zucchini, cut into 1-inch cubes
1 medium eggplant, pared and cut into 1-inch cubes
2 tablespoons parmesan cheese, grated

Steps:

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.

*** Explore more Italian Vegetable Bake Recipes »

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