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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 14 2010

Italian Vegetable Bake

1 (28 ounces) can Tomatoes, whole, drained and coarsely chopped, liquid reserved
1 medium Onion, sliced
1/2 pound Fresh Green Beans, sliced
1/2 pound Fresh Okra, cut into 1/2-inch pieces
3/4 cup Green Pepper, finely chopped
2 tablespoons Lemon Juice
1 tablespoon Fresh Basil, chopped
1 1/2 teaspoons Fresh Oregano leaves
3 medium Zucchini, cut into 1-inch cubes
1 medium Eggplant, pared, cut into 1-inch cubes
2 tablespoons Parmesan Cheese, grated


Preheat oven to 325 F.

In large mixing bow, combine chopped tomatoes, reserved liquid, sliced onion, sliced green beans, okra, chopped green pepper, lemon juice, fresh basil, and fresh oregano.

Spoon into casserole dish.

Cover with foil and bake 15 minutes.

Remove from oven. Stir in zucchini and eggplant. Cover with foil.

Return to oven, and bake 60 minutes.

Remove foil and sprinkle with Parmesan. Serve hot.