• 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. 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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