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

(2)

Recipe by Audrey M

A wonderfrul vegetarian side dish.

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READY IN: 1hr 40mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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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