Skip to main content
Close

Print This Recipe

Italian Vegetable Bake

Three Stars Guiding Stars
  • Servings:

    18 (142 g) as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    75 minutes

Ingredients

Don't take the ingredients here as a directive, but as inspiration. If you've got an odd concoction of veggies waiting to be saved from the compost bin, bake them up together with canned tomatoes and garnish with a sprinkle of cheese to make sure they get enjoyed instead of tossed.
1 (28 oz.) can diced tomatoes
1 medium onion, sliced
1/2 lb. green beans, sliced
1/2 lb. okra, halved crosswise
3/4 cup bell pepper, chopped
2 Tbsp. lemon juice
1 Tbsp. sliced fresh basil
1 1/2 tsp. chopped fresh oregano
3 medium zucchini, cubed
1 medium eggplant, cubed
2 Tbsp. grated Parmesan cheese
Italian Vegetable Bake

Directions

1. Preheat oven to 325 degrees F. Mix together all ingredients in a large baking dish, including juices from tomatoes, and bake, stirring occasionally, until vegetables are tender (1 hour).
2. Garnish with Parmesan to serve.

Nutrition

Nutritional Facts
Servings 18 (142 g)
Base Nutrients
Calories 34 kcal (2%)
Calories from Fat 5 kcal (0%)
Total Fat 1 g (1%)
Saturated Fat 0 g (1%)
Cholesterol 1 mg (0%)
Sodium 66 mg (3%)
Total Carbohydrates 7 g (2%)
Dietary Fiber 3 g (11%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C 23 mg (25%)
Minerals
Calcium 47 mg (4%)
Iron 1 mg (4%)
loading