Italian Vegetable Bake
Prep time: 20 minutes
Total time: 1 hr. 50 minutes
1 can of whole, unsalted, large red tomatoes
1 medium onion
½ lb. fresh snap green beans
½ lb. fresh okra
¾ cup chopped fresh sweet, green bell peppers
2 Tbsp. fresh lemon juice
1 Tbsp. chopped fresh basil leaves
1 1/2tsp. ground oregano
3 sliced large zucchini
1 peeled & sliced eggplant
2 Tbsp. grated Parmesan cheese
• Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes, reserved liquid, onion, green beans, okra, green peppers, lemon juice, and herbs. Cover and bake at 325o for 15 minutes.
• Mix in zucchini and eggplant. Continue baking, covered, for 60-70 minutes or until vegetables are tender. Stir occasionally.
• Just before serving, sprinkle with Parmesan.
Source: Hannaford Guiding Stars