This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.
|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
3/4 C 1/2 10-oz pkg frozen okra
|3/4 C||finely chopped green pepper|
|2 Tbsp||lemon juice|
|1 tsp||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||(7-inch long) zucchini, cut into 1-inch cubes|
|1 medium||eggplant, pared and, cut into 1-inch cubes|
|2 Tbsp||grated parmesan cheese|
- 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--Serving Size: 1/2 cup
Each serving provides:
Total fat: less than 1 g
Saturated fat: less than 1 g
Cholesterol: less than 1 mg
Sodium: 86 mg