Italian Vegetable Bake

From Ali VanGorden, Registered Dietitian

Ingredients

1	can	(28 oz.) diced tomatoes

1		medium onion, sliced

1/2	lb.	fresh green beans, sliced

1/2	lb.	fresh okra, cut into 1/2-inch pieces or 5 oz. frozen okra

3/4	cup	finely chopped green pepper

2	Tablespoons	lemon juice

1	Tablespoon	chopped fresh basil

1-1/2	teaspoons	chopped fresh oregano

3		(7-inch long) zucchini, cut into 1-inch cubes

1		medium eggplant, pared and cut into 1-inch cubes

2	Tablespoons	grated Parmesan cheese

Nutrition Facts

Approximate Nutrient Content per serving:

Calories:	160
Calories From Fat:	9
Total Fat:	1.5g
Cholesterol:	0mg
Sodium:	370mg
Total Carbohydrates:	32g
Protein:	8g

(630g)

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Mix together tomatoes, onion, green beans, okra, green pepper, lemon juice and herbs. Cover and bake at 325 F. 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.

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