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SOURCE: Keep the Beat, National Heart, Lung and Blood Institute

Italian Vegetable Bake

Five garden favorites go into this low-fat wonder.

Yield: 18 servings
Serving Size: 1/2 Cup

ingredients

  • 1 can (28 oz.) tomatoes, whole
  • 1 medium onion, sliced
  • 1/2 lb. fresh green beans, sliced
  • 1/2 lb. fresh okra, cut into 1/2 inch pieces, (or 1/2 of 10-oz. pkg., frozen, cut)
  • 3/4 cup green pepper, finely chopped
  • 2 tbsps lemon juice
  • 1 tbsp fresh basil, chopped (or 1/2 tsp dried)
  • 1 1/2 tsps fresh oregano leaves, chopped (or 1/2 tsp dried)
  • 3 medium (7-inch long) zucchini, cut into 1-inch cubes
  • 1 medium eggplant, pared, cut into 1-inch cubes
  • 2 tbsps parmesan cheese, grated
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NUTRITION FACTS PER SERVING
27 calories, less than 1 g fat, less than 1 g saturated fat, 1 mg cholesterol, 5 g carbohydrates, 2 g protein, 86 mg sodium, 244 mg potassium, 2 g fiber

directions

Drain and coarsely chop tomatoes.  Save liquid.  Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.  Cover and bake at 325 F. for 15 minutes. Mix in zucchini and eggplant. Continue baking, covered, 60-70 minutes more or until vegetables are tender.  Stir occasionally.  Just before serving, sprinkle top with Parmesan cheese.

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