Recipe: 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-inch pieces or 1/2 (10 oz.) pkg frozen okra
3/4 cup green pepper, finely chopped
1 tbsp fresh basil, chopped, or 1 tsp. dried basil, crushed
1 1/2 tsp fresh oregano leaves, or 1/2 tsp. dried oregano, crushed
1 (7-inch) long zucchini, cut into 1-inch cubes
1 eggplant (medium), pared and cut into 1" cubes
2 tbsp grated parmesan cheese
1 medium onion, sliced
2 tbsp 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
Source: National Heart, Lung, and Blood Institute