Italian Vegetable Bake

Name: Italian Vegetable Bake
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 8 serving(s)
Ingredients: 1 (28 ounce) can 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 5 ounces packages frozen okra; 3/4 cup finely chopped green pepper; 2 tablespoons lemon juice; 1 teaspoon chopped fresh basil or 1 teaspoon dried basil, crushed; 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crushed; 3 medium zucchini, cut into 1 inch cubes (7 inches long); 1 medium eggplant, pared and,cut into 1 inch cubes; 2 tablespoons grated parmesan cheese

Submitted by Audrey M

"A wonderfrul vegetarian side dish."

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Ready In:: 1hr 40mins
Ingredients:: 11
Serves:: 8

ingredients

1 (28 ounce) can 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 5 ounces packages frozen okra
³⁄₄ cup finely chopped green pepper
2 tablespoons lemon juice
1 teaspoon chopped fresh basil or 1 teaspoon dried basil, crushed
1 ¹⁄₂ teaspoons chopped fresh oregano or 1/2 teaspoon dried oregano, crushed
3 medium zucchini, cut into 1 inch cubes (7 inches long)
1 medium eggplant, pared and,cut into 1 inch cubes
2 tablespoons grated parmesan cheese

directions

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.

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Reviews

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.

drhousespcatcher
Side dish heck! This recipe makes a great main dish with some pasta on the side. I can also see great potential for it just as a jumping off point. I intend to try it with some mushrooms and/or maybe some Italian sausage or some chicken. I may add some crushe red pepper too. And then I could... You get the idea.

Busdav

RECIPE SUBMITTED BY

Audrey M

USA

I am a mother of three and live in central Pennsylvania. My children were very active in after school activities and found we weren't spending anytime together at meal time. In 1998, I decided to start cooking my dinners in a crockpot so that we could have a home cooked meal together once everyone came home. My children now get so excited to see what we are having to eat and love the smell when they walk in the door. My family calls me the crock pot queen. LOL I use my crock pot everyday of the year. My three children are now in college and before they come home they request their favorite meal. I still continue to cook in the crock pot for my husband and I. It is nice after a long day to know your meal is ready. It also helps in keeping my grocery bill down. With zaar, I can print my shopping list and that is all I purchase is the ingredients on that list. Now, my two daughters have been crock pot cooking while in college. They find it is easy to cook for the themselves and their friends. It is an easy way to have friends over for dinner after classes I still love trying new recipes and purchasing cookbooks, especially crock pot cookbooks. Happy Cooking!

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