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    Italian Vegetable Bake


    Source of Recipe


    SheHuffer

    List of Ingredients




    1 can (28 oz) whole tomatoes (no salt added)
    1 medium onion, sliced
    ½ lb fresh green beans, sliced
    ½ lb fresh okra, cut into ½-inch pieces or ½ of 10 oz frozen pkg.
    ¾ cup finely chopped green pepper
    2 Tbsp lemon juice
    1 tsp chopped fresh basil, or 1 tsp dried basil, crushed
    1 ½ tsp chopped fresh oregano leaves, or ½ 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

    Recipe



    1. 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.

    2. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.

 

 

 

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