Italian Vegetable Bake

Italian Vegetable Bake (from Sparkpeople website) Serves: 18 This colorful, low-sodium, and cholesterol-free vegetable dish is prepared without any added fat.

• Ready In: 1 hr 40 mins
• Serves: 18

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 3/4 cup (1/2 of a 10 oz. package)
• 3⁄4 cup green pepper, finely chopped
• 2  tablespoons lemon juice
• 1  teaspoon fresh basil, chopped (or 1 teaspoon dried basil, crushed)
• 1 1⁄2 teaspoons  fresh oregano leaves, chopped (or 1/2 teaspoon dried oregano, crushed)
• 3  zucchini, cut into 1-inch cubes
• 1  medium eggplant, pared and cut into 1-inch cubes
• 2  tablespoons parmesan cheese, grated

Directions

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