Italian Vegetable Bake
This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.
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Ingredients: |
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; 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
KITCHEN FACTS
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