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Old 02-22-2004, 07:39 AM
Abear's Avatar
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Join Date: May 2002
Location: Heart of Cajun Country
Posts: 4,607
Italian Vegetable Bake

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 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 Grated parmesan cheese
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 parmesan cheese just before
serving. Makes 18 (1/2 cup) servings.

NUTRITIONAL INFORMATION (per serving)
Calories: 34
Fat: 0 g
Calories from Fat: 12
Cholesterol: 0 mg
Fiber: 2 g
Sodium: 90 mg

Recipe Source: PBH/National Heart, Lung, and Blood Institute
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