| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs, Dairy |
Italian |
Vegetables |
18 |
Servings |
INGREDIENTS
| 28 |
oz |
Canned tomatoes — whole |
| 1/2 |
lb |
Fresh green beans — sliced |
| 1/2 |
lb |
Fresh okra — in 1/2" |
|
|
Lengths |
| 3/4 |
c |
Finely chopped green bell |
|
|
Peppers |
| 1 |
tb |
Chopped fresh basil |
| 1 1/2 |
ts |
Fresh oregano — chopped |
| 3 |
|
7"long |
| 1 |
|
Eggplant, pared — in 1" |
|
|
Chunks |
| 2 |
tb |
Grated Parmesan cheese |
| 1 |
|
Onion — sliced |
| 2 |
tb |
Lemon juice |
|
|
Zucchinis — in 1" cubes |
INSTRUCTIONS
Drain & coarsely chop tomatoes. Reserve liquid. Mix together tomatoes &
reserved liquid, onion, green beans, okra, green pepper, lemon juice &
herbs. Cover & bake at 325 F for 15 minutes. Mix in zucchini & eggplant &
continue baking, covered, for 60 minutes until vegetables are tender. Stir
occasionally. Sprinkle top with Parmesan cheese just before serving. [If
fresh herbs are not available, use 1 tsp. dried crushed basil & 1/2 tsp.
dried crushed oregano. Also a 10-oz. package of frozen okra may be
substituted for the fresh.] 18 servings. 35 calories per serving. 0 g fat.
10% of calories are from fat.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Life: your chance to spurn God’s love Eternity: living with the consequences”