Italian vegetable bake
Low-sodium, cholesterol-free vegetable dish, baked and 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 ¾ cup or ½ 10-oz package frozen okra
¾ cup green pepper, finely chopped
2 Tbsp lemon juice
1 tsp fresh basil, chopped, or 1 tsp dried basil, crushed
1½ tsp fresh oregano leaves, chopped, 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 Parmesan cheese, grated
- 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.
Serving size: ½ cup
Each serving provides:
Calories: 27
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: 1 mg
Sodium: 86 mg
Fiber: 2 g
Protein: 2 g
Carbohydrate: 5 g
Potassium: 244 mg