BellyBytes.com

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

Ingredients:
1 can (28 oz) whole tomatoes
1 medium onion, sliced
1/2 pound fresh green beans, sliced
1/2 pound fresh okra, cut into 1/2-inch pieces or 3/4 cup frozen okra
3/4 cup finely chopped green pepper
2 tablespoons lemon juice
1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
3 medium (7-inch long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared and, cut into 1-inch cubes
2 tablespoons 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 325 degrees 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.

Recipe yields 18 servings Italian Vegetable Bake; serving size is 1/2 cup.

Nutrition information per serving:
Calories: 36
Total fat: less than 1g
Saturated fat: less than 1g
Cholesterol: less than 1mg
Sodium: 86mg

  Print Page     Previous Page    eMail this Recipe