This colorful low-sodium cholesterol-free Italian Vegetable Bake dish is prepared without any added fat.
1 28-ounce can 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
Mix in zucchini and eggplant and continue baking, covered, 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
Sprinkle top with parmesan cheese just before serving.
Recipe makes 18 servings.
Serving size: 1/2 cup
Calories: 36; Total Fat: less than 1g; Saturated Fat: less than 1g; Cholesterol: less than 1g; Sodium: 86mg
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