Italian Vegetable Bake - 2 Guiding Stars
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Total Time
Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.

Ingredients

  • 1 (28 oz.) can diced tomatoes
  • 1 medium onion, sliced
  • ½ lb. green beans, sliced
  • ½ lb. okra, halved crosswise
  • ¾ cup bell pepper, chopped
  • 2 Tbsp. lemon juice
  • ¼ tsp. salt
  • 1 Tbsp. sliced fresh basil
  • 1½ tsp. chopped fresh oregano
  • 3 medium zucchini, cubed
  • 1 medium eggplant, cubed
  • 2 Tbsp. grated Parmesan cheese

Directions

  1. Preheat oven to 325ºF. 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.
Nutritional analysis per serving: Calories 115; Total Fat 1g (1% Daily Value); Saturated Fat 0.5g (2% DV); Trans Fat 0g; Cholesterol 1mg (0% DV); Sodium 450mg (20% DV); Total Carbohydrate 23g (8% DV); Dietary Fiber 8g (29% DV); Total Sugars 11g; Includes 0g Added Sugars (0% DV); Protein 5g; Vitamin D 0% DV; Calcium 10% DV; Iron 8% DV; Potassium 20% DV; Vitamin C 70% DV; Molybdenum 45% DV; Manganese 35% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/italian-vegetable-bake/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796