Italian Vegetable Bake with Beans

Italian Vegetable Bake with Beans
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Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 61.3
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.4 mg
  • Total Carbs: 9.3 g
  • Dietary Fiber: 3.1 g
  • Protein: 2.9 g

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


Introduction

Same as the Italian Vegetable Bake, but I had no okra and I cooked three varieties of beans with the vegetables. Same as the Italian Vegetable Bake, but I had no okra and I cooked three varieties of beans with the vegetables.
Number of Servings: 25

Ingredients

    o 1 can (28 oz.) whole tomatoes
    o 1 medium onion, sliced
    o 1/2 lb. fresh green beans, sliced
    o 3/4 cup finely chopped green pepper
    o 2 tablespoon lemon juice
    o 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
    o 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
    o 3 medium (7" long) zucchini, cut into 1" cubes
    o 1 medium eggplant, pared and, cut into 1" cubes
    o 2 tablespoon grated parmesan cheese
    o 1 can black Beans, drained and rinsed
    o 1 can Chickpeas (garbanzo beans), drained and rinsed
    o 1 can White beans, drained and rinsed

Directions

1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice, beans 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: 25 servings--Serving Size: 1/2 cup

Number of Servings: 25

Recipe submitted by SparkPeople user TONGFENGDEMAO.