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 |