Source: Stay Young At Heart
National Heart, Lung, and Blood Institute
https://healthyeating.nhlbi.nih.gov
| Prep Time | 20 minutes |
| Cook Time | 1 1/2 hours |
| Servings |
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Ingredients
- 1 can (28 oz) no-salt-added whole tomatoes
- 1 medium-sized onion, sliced
- 1/2 lb. fresh green beans, sliced
- 1/2 lb. fresh okra, cut into ½-inch pieces (or ¾ C frozen okra)
- 3/4 cup finely chopped green pepper
- 2 tablespoons lemon juice
- 1 teaspoon chopped fresh basil (or 1 tsp dried basil)
- 1 1/2 teaspoon chopped fresh oregano leaves (or ½ tsp dried oregano)
- 3 medium-sized zucchini, cut into 1-inch cubes
- 1 medium-sized eggplant, pared and cut into 1-inch cubes
- 2 tablespoons Grated Parmesan cheese
Ingredients
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Instructions
- Drain and coarsely chop the tomatoes. Save liquid.
- In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.
- Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
- Sprinkle top with parmesan cheese just before serving.
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