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
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