Italian Vegetable Bake

Italian Vegetable Bake

This better-for-you baked veggie casserole is sure to become a new favorite.

CAL/SERV :

36

PREP TIME :

20 MINS

YIELDS :

18 SERVINGS

COOK TIME:

1 HOUR 30 MINS

INGREDIENTS
  • 1 can (28 oz) no-salt-added whole tomatoes
  • 1 medium-sized onion, sliced
  • ½ lb fresh green beans, sliced
  • ½ lb fresh okra, cut into ½-inch pieces (or ¾ C frozen okra)
  • ¾ C finely chopped green pepper
  • 2 Tbsp lemon juice
  • 1 tsp chopped fresh basil (or 1 tsp dried basil)
  • 1½ tsp chopped fresh oregano leaves (or ½ tsp dried oregano)
  • 3 medium-sized zucchini, cut into 1-inch cubes
  • 1 medium-sized eggplant, pared and cut into 1-inch cubes
  • 2 Tbsp grated parmesan cheese

INSTRUCTIONS
  1. Drain and coarsely chop the tomatoes. Save liquid.
  2. In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.
  3. Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
  4. Sprinkle top with parmesan cheese just before serving.

Nutrition (per serving):

Calories 36, Total fat 1 g, Saturated fat 1 g, Cholesterol 1 mg, Sodium 86 mg.

*Percent Daily Values are based on a 2,000 calorie diet.

 Courtesy of National Heart, Lung, and Blood Institute