Italian Vegetable Bake
By: Anonymous
Published: Wednesday, February 17, 2010 - 9:39pm

Ingredients




28 ounces Canned tomatoes -- whole
1/2 pound Fresh green beans -- sliced
1/2 pound Fresh okra -- in ½"
Lengths
3/4 cup Finely chopped green bell
Peppers
1 tablespoon Chopped fresh basil
1 1/2 teaspoons Fresh oregano -- chopped
3 7"long
1 Eggplant, pared -- in 1"
Chunks
2 tablespoons Grated Parmesan cheese
1 Onion -- sliced
2 tablespoons Lemon juice
inch Zucchinis --  1" cubes

Preparation

1 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