Italian vegetable bake

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.

Recipe By :

From: Date: File

Similar recipes