Italian Vegetable Bake
Basil and oregano are the classic Italian herbs that give unmistakable flavor to this healthy and colorful dish.
INGREDIENTS | SERVES 6
2 (14-ounce) cans diced tomatoes, undrained
1 onion, chopped
½ pound green beans, sliced
½ pound okra, cut into ½″ lengths
1 chopped green bell pepper
2 tablespoons fresh lemon juice
1 tablespoon chopped fresh basil
1½ teaspoons fresh oregano leaves
3 medium zucchini, cut into 1″ chunks
1 eggplant, peeled and cut into 1″ cubes
2 tablespoons grated Parmesan cheese
Preheat oven to 325°F.
In a large baking dish, combine tomatoes and their liquid, onion, green beans, okra, bell pepper, lemon juice, basil, and oregano.
Cover with foil or lid; bake for 15 minutes.
Add zucchini and eggplant to baking dish, cover, and continue to bake, stirring occasionally, until vegetables are tender, about 1 hour.
Sprinkle with Parmesan cheese and bake, uncovered, for 10 minutes longer, or until cheese melts and casserole is bubbly. Serve immediately.
PER SERVING Calories: 110 | Fat: 1g | Sodium: 95mg | Carbohydrates: 23g | Fiber: 9g | Protein: 6g
