Name: Italian Vegetable Bake
Prep time: 20 min
Cook time: 1 h
Yield: 18
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

Italian Vegetable Bake

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

Italian Vegetable Bake

Cuisine

American

Prep Time

20 minutes

Cook Time

1 1/2 hours

Servings

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

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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Posted in Dinner, Recipes