Italian Vegetable Bake

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1 can (28 oz.) whole tomatoes
1 medium onion, sliced
½ lb. fresh green beans, sliced
½ lb. fresh okra, cut into ½-inch pieces (or ½ of 10 oz. package frozen, cut)
¾ cup green pepper, finely chopped
2 Tbsp lemon juice
1 Tbsp fresh basil, chopped (or 1 tsp dried basil, crushed)
1½ tsp fresh oregano leaves, chopped (or ½ 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 parmesan cheese, grated


  1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325° for 15 minutes.
  2. Mix in zucchini and eggplant. Continue baking, covered, 60-70 minutes more, or until vegetables are tender. Stir occasionally.
  3. Just before serving, sprinkle top with grated parmesan cheese.
Serves 18 (Serving size: ½ cup)
Nutritional information: 27 calories; less than 1g fat; less than 1g saturated fat; 1mg cholesterol; 86mg sodium; 2g fiber; 2g protein; 5g carbohydrates; 244mg potassium