Italian Vegetable Bake
Created by Let's Go to The MarketServes: 8 – 10 • Course: Vegetarian/Vegan Entrees • Diet: Vegan • Season(s): Summer, Fall
Ingredients
- 1 28 ounce can whole tomatoes
- 1 medium onion, sliced
- 1/2 pound fresh green beans, sliced
- 1/2 pound fresh okra, cut into 1/2" pieces
- 3/4 cup green pepper, finely chopped
- 2 tablespoons lemon juice
- 1 tablespoon fresh basil, chopped
- 1 1/2 teaspoons fresh oregano leaves
- 1 7" long zucchini, cut into 1" cubes
- 1 medium eggplant, pared and cut into 1" cubes
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat oven to 325 degree.s Drain and coarsely chop tomatoes reserving the liquid. In a large casserole, mix together tomatoes and reserved liquid, onion green beans, okra, bell pepper, lemon juice and herbs. Cover and bake for 15 minutes. Mix in Zucchini and eggplant, and continue baking covered for 60 minutes or until vegetables are tender. stir occasionally. Sprinkle top with Parmesan just before serving.,