Italian Vegetable Bake

READY IN: 1hr 40mins
Recipe by Audrey M

A wonderfrul vegetarian side dish.

Top Review by drhousespcatcher

Very good with some minor tweaks to bring it to five star. The Tweaks: Several twists of fresh ground pepper, juice of 1 fresh lemon, 1 tbsp dried basil, 1 tbsp orgeano, optional: sprinkle of fat free mozzerlla cheese with the other cheese. Would take extremely well to Claypot cooking.

Ingredients Nutrition

Directions

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

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