Italian Vegetable Bake

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

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

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