Yield: 18 Servings
Measure | Ingredient |
---|---|
28 ounces | Canned tomatoes -- whole |
½ pounds | Fresh green beans -- sliced |
½ pounds | Fresh okra -- in 1/2\" |
\N \N | Lengths |
¾ cup | Finely chopped green bell |
\N \N | Peppers |
1 tablespoon | Chopped fresh basil |
1½ teaspoon | Fresh oregano -- chopped |
3 \N | 7\"long |
1 \N | Eggplant, pared -- in 1\" |
\N \N | Chunks |
2 tablespoons | Grated Parmesan cheese |
1 \N | Onion -- sliced |
2 tablespoons | Lemon juice |
\N \N | Zucchinis -- in 1\" cubes |
Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes & reserved liquid, onion, green beans, okra, green pepper, lemon juice & herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant & continue baking, covered, for 60 minutes until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving. [If fresh herbs are not available, use 1 tsp. dried crushed basil & ½ tsp.
dried crushed oregano. Also a 10-oz. package of frozen okra may be substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat.
10% of calories are from fat.
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From: Date: File