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Italian Vegetable Bake


This Colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

Ingredients

1 can (28 oz)
1 medium
1/2 lb
1/2 lb

3/4 C
2 Tbsp
1 Tbsp
1-1/2 tsp

3 medium
2 Tbsp
whole tomatoes
onion, sliced
fresh green beans, sliced
fresh okra, cut into 1/2-inch pieces or
1/2 10-oz pkg frozen okra
finely chopped green pepper
lemon juice
chopped fresh basil, or 1 tsp dried basil, crushed
chopped fresh oregano leaves, or
1/2 tsp dried oregano, crushed
(7-inch long) zucchini, cut into 1-inch cubes
grated parmesan cheese
 


Directions

  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 325º 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 1 g
Saturated fat: less than 1 g
Cholesterol: less than 1 g
Sodium: 86 mg

Source:
National Heart, Lung, and Blood Institute


Please feel free to modify these recipes for any dietary needs or special diets.

Recipes || Desserts || Entrees || Salads || Soups || Vegetarian




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