Italian Vegetable Bake

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" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra



• 3/4 cup finely chopped green pepper



• 2 tablespoon lemon juice



• 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed



• 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed



• 3 medium (7" long) zucchini, cut into 1" cubes



• 1 medium eggplant, pared and, cut into 1" cubes



• 2 tablespoon grated parmesan cheese

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.



3. Sprinkle top with parmesan cheese just before serving.



Yield: 18 servings--Serving Size: 1/2 cup