Side Pannel
Italian Vegetable Bake
Ingredients List
- 28 oz Canned tomatoes -- whole
- 1/2 lb Fresh green beans -- sliced
- 1/2 lb Fresh okra -- in 1/2"
- Lengths
- 3/4 c Finely chopped green bell
- Peppers
- 1 tb Chopped fresh basil
- 1 1/2 ts Fresh oregano -- chopped
- 3 7"long
- 1 Eggplant, pared -- in 1"
- Chunks
- 2 tb Grated Parmesan cheese
- 1 Onion -- sliced
- 2 tb Lemon juice
- Zucchinis -- in 1" cubes
Directions
Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes &
reserved liquid, onion, green beans, okra, green pepper, lemon juice &
herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant &
continue baking, covered, for 60 minutes until vegetables are tender. Stir
occasionally. Sprinkle top with Parmesan cheese just before serving. [If
fresh herbs are not available, use 1 tsp. dried crushed basil & 1/2 tsp.
dried crushed oregano. Also a 10-oz. package of frozen okra may be
substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat.
10% of calories are from fat.
reserved liquid, onion, green beans, okra, green pepper, lemon juice &
herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant &
continue baking, covered, for 60 minutes until vegetables are tender. Stir
occasionally. Sprinkle top with Parmesan cheese just before serving. [If
fresh herbs are not available, use 1 tsp. dried crushed basil & 1/2 tsp.
dried crushed oregano. Also a 10-oz. package of frozen okra may be
substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat.
10% of calories are from fat.
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