Italian Vegetable Bake

It's so cold outside right now. Days like this I always seem to gravitate towards my oven in search of warmth and comfort. This looks good for tonight's dinner. I think I'll saute' some Terkettes in olive oil and garlic and Italian seasoning and add it into the veggie mix. Looks like it could use some other tweaking as well. The more I think about it, this would be an easy base for soup. Maybe throw in some tortellini or gnochhi? As is, serve it over noodles for the DD's, over roasted potatoes for the DH. Y'know, I bet this would be yummy over garlic parmesan couscous or Italian polenta, too. Feedback, as always, is much appreciated. :)

Italian Vegetable Bake

Serves: 18
Serving Size: 1/2 cup

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat.

INGREDIENTS
1 can (28 oz.) whole tomatoes
1 medium onion, sliced
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
3/4 cup finely chopped green pepper
2 tablespoon lemon juice
1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
1-1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
3 medium (7" long) zucchini, cut into 1" cubes
1 medium eggplant, pared and cut into 1" cubes
2 tablespoons grated parmesan cheese

DIRECTIONS
1. Drain and coarsely chop tomatoes. Save liquid.
2. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs.
3. Cover and bake at 325º F for 15 minutes.
4. Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
5. Sprinkle top with parmesan cheese just before serving.


NUTRITION INFO
(per serving)
Calories: 33.0
Fat: 0.2 g
Carbohydrates: 7.5 g
Protein: 1.8 g