Italian Vegetable Bake

[Guest guest]

Italian Vegetable Bake

 

1 can 28 ozs. 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. package

frozen, cut

3/4 cup green pepper, finely chopped

2 tbsps. lemon juice

1 tbsp. fresh basil, chopped, or 1 tsp dried basil, crushed

1 1/2 tsps. fresh oregano leaves, chopped or 1/2 tsp. dried oregano,

crushed

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

 

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 degrees for 15 minutes. Mix in zucchini

and eggplant. Continue baking, covered, 60 to 70 minutes more or until

vegetables are tender. Stir occasionally. Just before serving, sprinkle

top with parmesan cheese. Serves 8.

 

 

A mother of 7, I need to lay down.

 

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