Italian Vegetable Bake

[Guest guest]

Italian Vegetable Bake

 

This recipe combines crunchy green beans, crisp green pepper,

and fresh zucchini to make a zesty side dish.

 

1 28 oz. can whole tomatoes

1/2 lb. fresh green beans, sliced

1/2 lb. fresh okra, cut into 1/2 " pieces or 1/2 10 oz. pkg frozen okra

3/4 c green pepper, finely chopped

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

1-1/2 t fresh oregano leaves, or 1/2 tsp. dried oregano, crushed

1 7 " long zucchini, cut into 1 " cubes

1 eggplant (medium), pared and cut into 1 " cubes

2 T soy parmesan cheese (optional)

1 medium onion, sliced

2 T lemon juice

 

Drain and coarsely chop tomatoes.

Reserve liquid.

 

Mix together tomatoes and reserved liquid, onion, green beans,

okra, green pepper, lemon juice and herbs.

Cover and bake at 325 for 15 minutes.

 

Mix in zucchini and eggplant and continue baking,

covered, 60 more minutes or until vegetables are tender.

Stir occasionally.

 

Sprinkle top with soyo parmesan cheese just before serving.

Makes 18 (1/2 cup) servings.