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Italian Vegetable Bake
Guiding Stars
Servings:
18 (142 g) as an appetizerPrep Time:
15 minutesCook 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
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%) |
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