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Italian Vegetable Bake
This colorful low-sodium, cholesterol-free vegetable baked dish is prepared without any added fat. It's large enough for a crowd, so cut down the ingredients proportionately if you can't use this much.
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-inch pieces, or 1/2 10-oz package of frozen okra
- 3/4 cup finely chopped green pepper
- 2 Tbsp lemon juice
- 1 Tbsp chopped fresh basil, or 1 tsp dried basil, crushed
- 1 1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed
- 3 medium zucchini, cut into 1-inch cubes(7-inch long)
- 2 medium eggplants, peeled and cut into 1-inch cubes
- 2 Tbsp grated Parmesan cheese
Directions:
- 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.
- Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
- Sprinkle top with Parmesan cheese just before serving.
Yield: 18 servings, 1/2 cup each
Nutrition at a glance
Each Serving
Provides: |
amount per serving |
| Calories |
36 |
| Total Fat |
less than 1 g |
| Saturated Fat |
less than 1 g |
| Cholesterol |
less than 1 g |
| Sodium |
86 mg |
Source: National Heart, Lung and Blood Institute, 'Stay Young at Heart, Cooking the Heart-Healthy Way.'
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