Italian Vegetable Bake 2 Recipe

  • 1 can whole tomatoes (28 ounce can)
  • 1 onion, sliced (medium)
  • 1/2 pound fresh green beans, sliced
  • 1/2 pound fresh okra, cut into 1/2 inch pieces
  • 3/4 cup green pepper, finely chopped
  • 2 tablespoons Lemon Juice
  • 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, crushed
  • 1 1/2 teaspoons fresh oregano leaves, chopped
  • 3 7 inch long) zucchini, cut into 1 inch cubes (medium)
  • 1 eggplant, pared, cut into 1 inch cubes (medium)
  • 2 tablespoons Parmesan cheese, grated
Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper, lemon juice and herbs. Cover and bake at 325° for 15 minutes. Mix in zucchini and eggplant. Continue baking covered for 60-70 minutes or until vegetables are tender. Stir occasionally. Sprinkle the top with Parmesan cheese just before serving.
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