Italian Vegetable Bake

Ingredients

• 1 can (28 ounces) no-salt-added whole tomatoes
• 1 medium-sized onion, sliced
• 1/2 pound fresh green beans, sliced
• 1/2 pound fresh okra, cut into 1/2-inch pieces (or 3/4 cup frozen okra)
• 3/4 cup finely chopped green pepper
• 2 tablespoons lemon juice
• 1 teaspoon chopped fresh basil (or 1 teaspoon dried basil)
• 1 1/2 teaspoons chopped fresh oregano leaves (or 1 1/2 teaspoon dried oregano)
• 3 medium-sized zucchini, cut into 1-inch cubes
• 1 medium-sized eggplant, pared and cut into 1-inch cubes
• 2 tablespoons parmesan cheese

Directions

1. Drain and coarsely chop the tomatoes. Save the liquid.
2. In a casserole dish, mix together tomatoes and saved liquid along with the onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325°F for 15 minutes.
3. Remove from oven and mix in the zucchini and eggplant. Continue baking, covered, for 60 to 70 more minutes, or until vegetables are tender. Stir occasionally.
4. Sprinkle the top with parmesan cheese just before serving.

Dietary Facts Per Serving

• Yield: 18 servings
• Serving Size: 1/2 cup
• Calories: 36
• Total Fat: 1 g
• Saturated Fat: 1 g
• Cholesterol: 1 mg
• Sodium: 86 mg

Recipe courtesy of: National Heart, Lung, and Blood Institute