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Low Fat Italian Vegetable Bake
Makes 4 servings
7 ounces canned tomatoes, whole
1/8 pound green beans, fresh, sliced
1/8 pound fresh okra, cut into 1/2-inch lengths
1/8 cup finely chopped green bell pepper
1/8 tablespoon chopped fresh basil
1/8 teaspoon fresh oregano, chopped
1/4 zucchini, cut into 1-inch cubes
1/8 eggplant, pared, cut into 1-inch chunks
1/4 tablespoon grated Parmesan cheese
1/4 onion, sliced
1/2 tablespoon lemon juice
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, 60 more minutes or until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving.
Nutrition Facts
Amount Per Serving: Calories 36 - Calories from Fat 3
Percent Total Calories From: Fat 8%, Protein 18%, Carbohydrate 74%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 92mg, Total Carbohydrate 7g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 554 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
)
Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
