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Italian Vegetable Bake takes several minutes to prepare.

Italian Vegetable Bake takes several minutes to cook.

Italian Vegetable Bake makes servings.

The ingredients for Italian Vegetable Bake are:

• 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

Here is how you make Italian Vegetable Bake:

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 325? 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

The nutritional information for Italian Vegetable Bake is:

• Amount Per Serving
• Calories: 37.2

• Total Fat: 0.2 g
• Cholesterol: 0.1 mg
• Sodium: 76.0 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 2.6 g
• Protein: 1.8 g