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.
less than 1 g
less than 1 g
less than 1 mg
Servings and Times
Ingredients and Preparation
1 can (28 ounces)
Fresh green beans, sliced
Fresh okra, cut into ½ inch pieces
Green pepper, finely chopped
Fresh basil, chopped
Fresh oregano leaves, chopped
Zucchini (7-inch long), cut into 1 inch cubes
Eggplant, pared and cut into 1 inch cubes
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 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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