Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services
This colorful low-sodium, cholesterol-free vegetable dish is prepared without any added fat.
Serving Size | ½ cup |
Calories | 36 |
Total Fat | less than 1 g |
Saturated Fat | less than 1 g |
Cholesterol | less than 1 mg |
Sodium | 86 mg |
Ingredients | Measures |
---|---|
Whole tomatoes | 1 can (28 ounces) |
Onion, sliced | 1 medium |
Fresh green beans, sliced | ½ pound |
Fresh okra, cut into ½ inch pieces | ½ pound |
Green pepper, finely chopped | ¾ cup |
Lemon juice | 2 tablespoons |
Fresh basil, chopped | 1 teaspoon |
Fresh oregano leaves, chopped | 1½ teaspoons |
Zucchini (7-inch long), cut into 1 inch cubes | 3 medium |
Eggplant, pared and cut into 1 inch cubes | 1 medium |
Grated parmesan cheese | 2 tablespoons |