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Italian Vegetable Bake

June 10, 2008 - 7:30am
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Italian Vegetable Bake

This colorful low-sodium, cholesterol-free vegetable dish is prepared without any added fat.

Nutrition Facts

Serving Size½ cup
Total Fatless than 1 g
Saturated Fatless than 1 g
Cholesterolless than 1 mg
Sodium86 mg

Servings and Times


Ingredients and Preparation

Whole tomatoes1 can (28 ounces)
Onion, sliced1 medium  
Fresh green beans, sliced½ pound
Fresh okra, cut into ½ inch pieces ½ pound
Green pepper, finely chopped ¾ cup 
Lemon juice2 tablespoons
Fresh basil, chopped 1 teaspoon
Fresh oregano leaves, chopped 1½ teaspoons  
Zucchini (7-inch long), cut into 1 inch cubes3 medium  
Eggplant, pared and cut into 1 inch cubes1 medium  
Grated parmesan cheese2 tablespoons
  1. Directions
  2. 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 325ºF for 15 minutes.
  3. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
  4. Sprinkle top with parmesan cheese just before serving.

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.

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