Italian Vegetable Bake

By holroydmelinda

Ingredients

• 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

Details

Servings 18

Preparation

Step 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.