Italian Vegetable Bake

Italian Vegetable Bake RECIPE

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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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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.


    • 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


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
    69 of 70 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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  • 42 of 44 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
    37 of 37 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 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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