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.
|Serving Size||½ cup|
|Total Fat||less than 1 g|
|Saturated Fat||less than 1 g|
|Cholesterol||less than 1 mg|
Ingredients and Preparation TOP
|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|
- 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.