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| Italian Vegetable Bake Recipe |
Category: Vegetables
Rating:
N/A
Servings: 18
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Ingredients
28 oz canned tomatoes -- whole
1/2 lb fresh green beans -- sliced
1/2 lb fresh okra -- in 1/2
1 lengths
3/4 cup finely chopped green bell
1 peppers
1 tablespoon chopped fresh basil
1 1/2 teaspoon fresh oregano -- chopped
3 7long
1 eggplant, pared -- in 1
1 chunks
2 tablespoon grated parmesan cheese
1 onion -- sliced
2 tablespoon lemon juice
1 zucchinis -- in 1 cubes
Cooking Directions:
Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes & reserved liquid, onion, green beans, okra, green pepper, lemon juice & herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant & continue baking, covered, for 60 minutes until vegetables are tender. Stir occasionally. Sprinkle top with Parmesan cheese just before serving. [If fresh herbs are not available, use 1 tsp. dried crushed basil & 1/2 tsp. dried crushed oregano. Also a 10-oz. package of frozen okra may be substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat. 10% of calories are from fat.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
vegetables
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