Recipe Source: Stay Young At Heart
Prep time |
Cook time |
Yields |
Serving Size |
20 minutes |
1 hour 30 minutes |
18 servings |
½ C |
1 can (28 oz) no-salt-added whole tomatoes
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1 medium-sized onion, sliced
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½ lb fresh green beans, sliced
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½ lb fresh okra, cut into ½-inch pieces (or ¾ C frozen okra)
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¾ C finely chopped green pepper
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2 Tbsp lemon juice
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1 tsp chopped fresh basil (or 1 tsp dried basil)
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1½ tsp chopped fresh oregano leaves (or ½ tsp dried oregano)
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3 medium-sized zucchini, cut into 1-inch cubes
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1 medium-sized eggplant, pared and cut into 1-inch cubes
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2 Tbsp grated parmesan cheese
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Directions
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1
|
Drain and coarsely chop the tomatoes. Save liquid.
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-
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.
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-
3
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Mix in the zucchini and eggplant, and continue baking, covered, for 60 to 70 more minutes or until vegetables are tender. Stir occasionally.
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4
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Sprinkle top with parmesan cheese just before serving.
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