Italian Vegetable Bake

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.

Nutrition Facts

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

Servings and Times

Servings

Ingredients and Preparation

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

Directions
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 325ºF 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.

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