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ITALIAN VEGETABLE BAKE | ||||||||||||
Course : Vegetables Serves: 18 |
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Ingredients:
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Preparation / Directions: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 F for 15
minutes. Mix in zucchini and eggplant and continue baking, covered, for 60
minutes until vegetables
are tender. Stir occasionally. Sprinkle top with Parmesan cheese just
before serving. [If fresh
herbs are not available, use 1 tsp. dried crushed basil and 1/2 tsp. dried
crushed oregano. Also a
10-oz. package of frozen okra may be substituted for the fresh.]
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Nutritional Information:169 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 43g Carbohydrate; 8mg Cholesterol; 191mg Sodium | ||||||||||||