Italian Vegetable Bake

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Courtesy of the National Heart, Lung and Blood Institute
 

INGREDIENTS:

 
1 can (28 oz.) whole tomatoes
1 medium onion, sliced
½ lb. fresh green beans, sliced
½ lb. fresh okra, cut into ½-inch pieces (or ½ of 10 oz. package frozen, cut)
¾ cup green pepper, finely chopped
2 Tbsp lemon juice
1 Tbsp fresh basil, chopped (or 1 tsp dried basil, crushed)
1½ tsp fresh oregano leaves, chopped (or ½ tsp dried oregano, crushed)
3 medium (7 inch long) zucchini, cut into 1-inch cubes
1 medium eggplant, pared and cut into 1-inch cubes
2 Tbsp parmesan cheese, grated

DIRECTIONS:

  1. 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° for 15 minutes.
  2. Mix in zucchini and eggplant. Continue baking, covered, 60-70 minutes more, or until vegetables are tender. Stir occasionally.
  3. Just before serving, sprinkle top with grated parmesan cheese.
Serves 18 (Serving size: ½ cup)
Nutritional information: 27 calories; less than 1g fat; less than 1g saturated fat; 1mg cholesterol; 86mg sodium; 2g fiber; 2g protein; 5g carbohydrates; 244mg potassium