Italian Vegetable Bake
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
This is a SparkPeople.com Recipe (what's this)
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 325º 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
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
Member Ratings For This Recipe
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ICEDREGULAR
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MRSGWYNN
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BLAZERMIE48
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CHCCAMARO
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TERRYN3
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JUNEBUGT
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BRENDABFBAIRD
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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AHHGEE
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ALJARVIS
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COPPELUV
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DMAURICE1
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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IBU3007
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BLAZEGRANT
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K.B.SQUARED
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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DJS2661
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5KEYLIMEPIES
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MKPQ51
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ROZAROONEY58
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CORNEILOUS
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ITISSPARKTIME
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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JENNY522
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ROBERTAB3
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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DLR4499
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SUZIE_Q3
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NEWBARB
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DELMAR2N
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BUCKEYEMARTY
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ANGELKEEPER
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MUM-DENISE
What a WONDERFUL way to use eggplant! Normally, you use a lot of oil with eggplant, but this nifty recipe avoids all the calories and fat from so much oil! I added a small can of Ro-
Tel HOT diced tomatoes with chili and WOW! What a marvelous dish! I HIGHLY recommend it! Thanks for the keeper! - 7/21/09
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PATRICKGR
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VTMELWEL
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SPARKALILY
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HEALTHYDESIRE
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TAZSBABYDOLL
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TWILIGHTMOM
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BRANDITURNER420
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CD2634232
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UPFORFUN03
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LYRICM
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JESSYKA76
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SMOOCHEMCAT
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JANEHAWKES1
This was EXCELLENT!! My hubby ate 2 helpings and gave up his pasta salad (light version) for the veggies. Used zucchini & summer squash instead of eggplant, but we LOVED it. Also used Italian diced tomatoes in place of whole tomatoes. Will definitely be making again - several times per week. - 7/26/09
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TFINDLEY2
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HEALTHIERKAT
Since it makes 18 servings, I made the dish as part of our Father's Day meal. (Even most of the men liked it, and veggies really aren't their thing!) I still had leftovers for lunch several times during the week. Next time, I will either make 1/2 or just plan to freeze some for future meals. - 6/27/09
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LOVEY68
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JOANASAAD
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MICKYSANTOS
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PERKYDEBI
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NESS316
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BETTERLIFE4ME2
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KHEAL1
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KRISTYSMOM
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KAREN155
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CIARAMEI
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STROTTER1
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VENISEW1
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BLINKBLENK
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STITCHERLYNN
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TEXASLYNN
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LEXINLOGANSMAMA
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CAROLYNOLDHAM1
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MUDDER91
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LALEETHA
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HOLYTEROR
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TAWNA1933
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JESSIFESSI1
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MEAGAN1102
This was an excellent side dish. I made half of the dish, and I found it necessary to add all the juice from the 28oz can of tomatos. I also made this bake with 1 cup noodles and 1/4 cup speghitti sauce. All of this came out to 262 calories. I am on the everyother day diet and this worked for me. - 7/14/10
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CD5515998
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LMADDEN21
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PEASMOM
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MAGIK0731
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LTAYLOR7
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SWTDRMS
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MAWYCHICK
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WILKIAJ
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SALTEAMOMMA
i love this recipe! it was one of the first sparkpeople dishes i ever made..way back in 2010! we have made it for years in a variety of ways. I never added eggplant bc the kids hate it. but I have even made this with canned veggies and what ever is in the crisper. its easy healthy and taste great - 4/15/21
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CORVETTECOWBOY