Italian Vegetable Bake

Ingredients:

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

• 1 can (28 oz) whole tomatoes
• 1 medium onion, sliced
• ½ lb fresh green beans, sliced
• ½ lb fresh okra, cut into ½-inch pieces or ½ of 10 oz frozen pkg.
• ¾ cup finely chopped green pepper
• 2 Tbsp lemon juice
• 1 tsp chopped fresh basil, or 1 tsp dried basil, crushed
• 1 ½ tsp chopped fresh oregano leaves, or ½ tsp dried oregano, crushed
• 3 medium (7-inch long) zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared and cut into 1-inch cubes
• 2 Tbsp grated parmesan cheese

Directions:

1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325º F for 15 minutes.
2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
3. Sprinkle top with parmesan cheese just before serving.

Yield: 18 servings

Serving Size: ½ cup

Each serving provides:

• Calories: 36
• Total fat: less than 1 g
• Saturated fat: less than 1 g
• Cholesterol: less than 1 mg
• Sodium: 86 mg

Recipe courtesy of the National Heart, Lung, and Blood Institute