Italian Vegetable Bake

Name: Italian Vegetable Bake
Ingredients: 1 can (28 oz.) whole tomatoes; 1 medium onion, sliced; 1/2 lb. fresh green beans, sliced; 1/2 lb. fresh okra, cut into 1/2"" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra; 3/4 cup finely chopped green pepper; 2 tablespoons lemon juice; 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed; 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed; 3 medium (7"" long) zucchini, cut into 1"" cubes; 1 medium eggplant, pared and, cut into 1"" cubes; 2 tablespoons grated parmesan cheese

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

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at portal.peopleonehealth.com.

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Ingredients

1 can (28 oz.) whole tomatoes
1 medium onion, sliced
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2"" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
3/4 cup finely chopped green pepper
2 tablespoons lemon juice
1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
3 medium (7"" long) zucchini, cut into 1"" cubes
1 medium eggplant, pared and, cut into 1"" cubes
2 tablespoons grated parmesan cheese