Italian Vegetable Bake

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; Total fiber: 2 g; Protein: 2 g; Carbohydrates: 5 g; Potassium: 244 mg.

Source: National Heart, Lung, and Blood Institute as part of the National Institutes of Health and the U.S. Department of Health and Human Services


  • 1 28-oz. can tomatoes, whole
  • 1 medium onion, sliced
  • 1/2 lb. fresh green beans, sliced
  • 1/2 lb. fresh okra, cut into 1/2” pieces (or half of 10-ozpkg. frozen, cut)
  • 3/4 c. green pepper, finely chopped
  • 2 T. lemon juice
  • 1 T. fresh basil, chopped, or 1tsp dried basil, crushed
  • 11/2 tsp. fresh oregano leaves, chopped (or 1/2 tsp dried oregano, crushed)
  • 3 medium (7-inchlong) zucchini, cut into 1-inch cubes
  • 1 medium eggplant, pared, cut into 1-inch cubes
  • 2 T. Parmesan cheese, grated


Drain and coarsely chop tomatoes, reserving liquid. Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 ºF for 15 minutes. Mix in zucchini and eggplant. Continue baking, covered, 60-70 minutes more or until vegetables are tender. Stir occasionally. Just before serving, sprinkle top with Parmesan cheese.


Original Recipe Yield: 18