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ITALIAN VEGETABLE BAKE
This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.
1 |
can (28 oz) whole tomatoes |
1 medium |
onion, sliced |
1/2 lb |
fresh green beans, sliced |
1/2 lb |
fresh okra, cut into 1/2-inch pieces or
3/4 C 1/2 10-oz pkg frozen okra |
3/4 C |
finely chopped green pepper |
2 Tbsp |
lemon juice |
1 tsp |
chopped fresh basil, or 1 tsp dried basil, crushed |
1-1/2 tsp |
chopped fresh oregano leaves, or 1/2 tsp 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 Tbsp |
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 325o F 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.
Yield: 18 servings--Serving Size: 1/2 cup
Each serving provides:
Calories: 36
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 86 mg Poll();
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