Italian vegetable bake
18 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 28 | ounces | Canned tomatoes -- whole |
| ½ | pounds | Fresh green beans -- sliced |
| ½ | pounds | Fresh okra -- in 1/2\" |
| Lengths | ||
| ¾ | cup | Finely chopped green bell |
| Peppers | ||
| 1 | tablespoon | Chopped fresh basil |
| 1½ | teaspoon | Fresh oregano -- chopped |
| 3 | 7\"long | |
| 1 | Eggplant, pared -- in 1\" | |
| Chunks | ||
| 2 | tablespoons | Grated Parmesan cheese |
| 1 | Onion -- sliced | |
| 2 | tablespoons | Lemon juice |
| Zucchinis -- in 1\" cubes | ||
Directions
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