Italian Vegetable Bake made this for dinner last night

[Guest guest]

Italian Vegetable Bake

 

 

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. of

frozen

okra

3/4 cup finely chopped green pepper

1 Tbsp chopped fresh

basil, or 1 tsp dried basil, crushed

1 1/2 tsp fresh oregano leaves, or 1/2

tsp dried oregano, crushed

1 7 " long zucchini, cut into 1 " cubes

1 medium

eggplant, pared and cut into 1 " cubes

2 Tbsp grated parmesan cheese

1

medium onion, sliced

2 Tbsp lemon juice

 

 

Drain and

coarsely chop tomatoes. Resrve liquid. Mix together tomatoes

and reserved

liquid, onion, green beans, okra, green peppers, 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 parmesan

cheese just before serving.

Makes 18 (1/2 cup) servings.