Italian Vegetable Bake

• 1 can (28 oz) no-salt-added whole tomatoes

• 1 medium-sized onion, sliced

• ½ lb fresh green beans, sliced

• ½ lb fresh okra, cut into ½-inch pieces (or ¾ C frozen okra)

• ¾ C finely chopped green pepper

• 2 Tbsp lemon juice

• 1 tsp chopped fresh basil (or 1 tsp dried basil)

• 1½ tsp chopped fresh oregano leaves (or ½ tsp dried oregano)

• 3 medium-sized zucchini, cut into 1-inch cubes

• 1 medium-sized eggplant, pared and cut into 1-inch cubes

• 2 Tbsp grated parmesan cheese

Directions

• 1

  Drain and coarsely chop the tomatoes. Save liquid.

• 2

  In a casserole dish, mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 °F for 15 minutes.

• 3

  Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.

• 4

  Sprinkle top with parmesan cheese just before serving.