italian vegetable bake

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this could feed 4 with fruit side... etc.

 

* Exported from MasterCook *

 

Italian Vegetable Bake

 

Recipe By :National Lung and Blood Institute

Serving Size : 8 Preparation Time :0:00

Categories : Heart Healthy Vegetarian

{Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

28 ounces canned whole tomatoes

1 medium onion -- sliced

1/2 pound fresh green beans -- sliced

1/2 pound fresh okra -- cut in 1/2-inch pieces

OR 5-ounces frozen okra

3/4 cup finely chopped green bell pepper

2 tablespoon lemon juice

1 tablespoon chopped fresh basil

1 1/2 teaspoon chopped fresh oregano leaves

3 zucchini (7-inch long) -- cut in 1-inch cubes

1 medium eggplant (pared) -- cut in 1-inch cubes

2 tablespoon grated parmesan cheese

 

1. Drain and coarsely chop tomatoes. Reserve liquid.

2. Mix together tomatoes and reserved liquid, onion, green beans, okra, green

pepper, lemon juice, and herbs.

3. Cover and bake at 325F for 15 minutes.

4. Remove from oven, mix in zucchini and eggplant, cover and continue baking 60

more minutes, or until vegetables are tender. Stir occasionally.

5. Sprinkle top with parmesan cheese just before serving.

 

Serves 18; 1/2 cup side dish servings. Cooking time: 1 hour, 15 minutes

Nutritional information per serving:

Calories: 36

Total fat: 5 g

Saturated fat: .2 g

Polyunsaturated fat: .1 g

Cholesterol: 4 mg

Sodium: 86 mg

 

Source:

" Intelihealth August 25, 1999 "

Yield:

" 9 cups "

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Per Serving (excluding unknown items): 78 Calories; 1g Fat (8.1% calories from

fat); 4g Protein; 16g Carbohydrate; 6g Dietary Fiber; 1mg Cholesterol; 179mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat.

 

NOTES : This colorful, low-sodium, cholesterol-free vegetable baked dish is

prepared without any added fat .Enough vegetables baked together deliciously to

feed a crowd.

 

Nutr. Assoc. : 0 0 0 985 0 0 0 0 3390 5663 3234 0