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Nutritional Info
  • Amount Per Serving
  • Calories: 37.2
  • Total Fat: 0.2 g
  • Cholesterol: 0.1 mg
  • Sodium: 76.0 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 2.6 g
  • Protein: 1.8 g

View full nutritional breakdown of Italian Vegetable Bake calories by ingredient
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Italian Vegetable Bake


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Italian Vegetable Bake RECIPE

Introduction

This colorful low-sodium cholesterol-free vegetable baked dish is prepared without any added fat. 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 teaspoon 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 tablespoon grated parmesan cheese

Directions

1. Drain and coarsely chop tomatoes. Save liquid. 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.



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



3. Sprinkle top with parmesan cheese just before serving.



Yield: 18 servings--Serving Size: 1/2 cup







TAGS:  Side Items |

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Member Ratings For This Recipe


  • Very Good
    68 of 69 people found this review helpful
    This recipe is as complicated as chopping vegetables gets....not hard. It does make a TON though, so next time I might cut it in half. I ended up freezing half this time. Substituted summer squash for eggplant and omitted parm cheese, tomatoes give it a great Ital. flavor! - 7/14/08

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  • Very Good
    51 of 52 people found this review helpful
    I added garlic too, and my hubby added salt at the table, but it was very tasty, had a nice texture. The leftovers made a great base for a vegetable marinara a few night later! - 1/31/09

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  • 40 of 42 people found this review helpful
    This is a good & easy dish that makes A LOT! I used diced canned tomatoes, omitted the okra, used red pepper & added sliced fresh white mushrooms.
    The flavor is mild, so you can always add more "zip" to taste. It's good reheated & makes a nifty pizza topping. - 6/20/09

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  • Very Good
    36 of 36 people found this review helpful
    I thought this was very good overall. I am definitely making it again but I will swap out the okra...didnt care too much for it. I halved this recipe and it fed my family of five....so the full recipe must make a freezer-load!! I thought is was very flavorful and suprisingly filling!!! - 7/31/08

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  • Very Good
    34 of 34 people found this review helpful
    I made this with more eggplant (because we love it) and no okra and was surprised at how good it was! I was doubly surprised because there was no salt or garlic added and we didn't miss either. The parmesan was perfect. Had it the next day with canneloni beans for lunch. Great recipe! - 1/26/09

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  • Good
    32 of 33 people found this review helpful
    Used Canned mashed tomatoes - not a good idea - makes dish like a pasta sauce. - 4/4/09

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  • Incredible!
    26 of 26 people found this review helpful
    This is shockingly good! I added Northern Beans and it really made this dish pop! I thought it was going to be bland and boring but it wasn't AT ALL! I over did it with the Parmesan Cheese thinking I wasn't going to like it. But I realized quickly that too much cheese took away from this dish. Mmmm! - 1/9/09

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  • Very Good
    24 of 24 people found this review helpful
    I get the attraction of no added fat, but adding a tiny bit of olive oil enables your body to better absorb the wonderful nutrients in the veggies! Great combo of veggies - makes LOTS - good thing we all liked it! - 7/21/09

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  • Very Good
    21 of 21 people found this review helpful
    I was surprised at how good and filling this was. I added chicken because I wasn't sure it would be good as a main dish, but I think it would have been fine without it. I also used canned green beans and I just cooked whole thing 30 mins. Hubby and son (2 1/2 years old) liked it too. - 7/13/09

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  • Very Good
    18 of 19 people found this review helpful
    My hubby made it, with the ingredients on the list, minus the okra, plus red potatoes and carrots. It was absolutely DELICIOUS!! Kind of like a minestrone soup. YUM! - 10/30/08

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  • Very Good
    17 of 18 people found this review helpful
    This was really good it just makes SO MUCH!! Even cut in half, nine servings for a family of three (one of which is not interested at all in cooked veggies) I ended up throwing most of it away...Will have to find a smaller version to cook up because it was really tasty and definitely healthyd! - 6/4/09

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  • Good
    15 of 15 people found this review helpful
    My children said it was yummy! I added some leftover penne and 2 tbsp shredded cheddar cheese. They don't eat eggplant and zucchini but didn't realise they were eating them already. Thank you for the wonderful recipe. Will do it again. - 2/3/09

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  • Incredible!
    14 of 14 people found this review helpful
    I loved it and am sharing it with a friend today for her to use as a topping for noodles for her dinner tonight. - 1/7/09

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  • Good
    14 of 15 people found this review helpful
    It'd be good as a side dish. We served it over rice and topped it with white beans but it just didn't seem to have much substance to it as a main course. I will probably make it again, but as an entree to fish or chicken or something. LOVE the variety! And come on... chopping veggies isn't hard. - 7/30/08

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  • 13 of 14 people found this review helpful
    I would make this again. It makes a lot so I'm planning to freeze it. I especially like it on a baked potato with feta cheese on top. Yum. - 11/20/08

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  • O.K.
    13 of 16 people found this review helpful
    I think I just wasn't feeling this kind of dish when i made it. It was a little hard to get down (I felt like it needed bread crumbs or baked-in cheese or something). - 3/9/08

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  • Very Good
    12 of 12 people found this review helpful
    At the end of the baking time, some of the vegetables were still a little crispy. Next time I'd probably continue baking a little longer. The taste is worth the wait. This recipe would be good with chicken added to make it a one-dish meal. - 2/11/08

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  • Incredible!
    11 of 11 people found this review helpful
    I loved it. I ate okra, and I even liked it! I did have to cook it a little longer though. And I have frozen a good portion of it for future use. Next time, I will also half the recipe. I will be making this again. Thanks - 1/5/09

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  • Incredible!
    11 of 11 people found this review helpful
    What a great way for us to get all our servings of vegetables in one dish. My grandkids will love this! My husband did! Thank you & GOD bless!! - 10/30/08

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  • Good
    11 of 11 people found this review helpful
    I didn't have any of the veggies on hand in the recipe except zuchini, but I really think the fresh herbs, lemon juice and canned tomatoes (I used diced instead of whole) are what makes the recipe. I used zuchs, yellow sq, mush, onion and peppers. A little wattery bc of all the squash but still good - 10/8/08

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  • Good
    11 of 12 people found this review helpful
    "Food culture shock" was an excellent description for my family as well, but we did like it better the next day. My husband added feta cheese to it, which gave it more flavor. We will make it again though - I think it will grow on us. - 6/26/08

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  • Very Good
    10 of 11 people found this review helpful
    Cooked the green beans in the microwave with a little water 1st then added 1can diced tomatoes & 1 can of stewed tomatoes, diced (that's what I had on hand), Increased fresh basil to 1 Tbsp. It needed something...added a little balsamic & crushed red pepper...yummy! Served w/ Italian tuna steak. - 7/18/09

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  • 10 of 10 people found this review helpful
    I did not have a big enough can of tomatoes so I added 1/2 cup salsa. It gave it a little tang. - 4/25/09

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  • Very Good
    9 of 9 people found this review helpful
    This is so good and so filling. I love the variety of veggies, too. So easy to make! Enough leftovers. - 4/30/09

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  • Very Good
    9 of 9 people found this review helpful
    I made this last night and served it over grilled swordfish. I omitted the okra and eggplant and added yellow squash and portabello mushroom. It was great. - 6/14/08

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