ITALIAN VEGETABLE BAKE

This colorful low sodium, cholesterol free vegetable baked dish is prepared without any added fat.
 

Ingredients:
1 can whole tomatoes (28oz.)
1 onion, sliced
1/2 lb. green beans, fresh,
   sliced
1/2 lb. okra, fresh, cut into 1/2
   inch pieces OR 5oz. frozen
   okra
1/4 C green pepper, finely
   chopped
2 Tbsp lemon juice
1 Tbsp basil, freshly chopped,
   or 1tsp dried basil, crushed

1 1/2 tsp oregano leaves,
   chopped fresh, or 1/2 tsp
   dried oregano, crushed
3 zucchini, medium (7" long),
   cut into 1" cubes
1 eggplant, pared and cut into 1" cubes
2Tbsp parmesan cheese,
   grated

Preparation:
1. 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 325 degrees (F) for 15 minutes.

2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.

3. Sprinkle top with parmesan cheese just before serving.


Yield: 18 servings, Serving Size: 1/2 cup

Each serving provides:
Calories: 36
Total fat: less than 1g
Saturated fat: less than 1g
 

Cholesterol: less than 1mg
Sodium: 86mg