ITALIAN VEGETABLE BAKE
This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.
1 can (28 oz) whole tomatoes
1 medium onion, sliced
1/2 lb fresh green beans, sliced
1/2 lb fresh okra, cut into 1/2-inch pieces or
3/4 C 1/2 10-oz pkg frozen okra
3/4 C finely chopped green pepper
2 Tbsp lemon juice
1 tsp chopped fresh basil, or 1 tsp dried basil, crushed
1-1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed
3 medium (7-inch long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared and, cut into 1-inch cubes
2 Tbsp grated parmesan cheese
- Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325Âº F for 15 minutes.
- Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
- Sprinkle top with parmesan cheese just before serving.
Yield: 18 servings–Serving Size: 1/2 cup
Each serving provides:
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 86 mg