Italian Vegetable Bake

Basil and oregano are the classic Italian herbs that give unmistakable flavor to this healthy and colorful dish.

Serves: 6Hands-on: 25 minutesTotal: 1 hour 55 minutesDifficulty: Medium

Serves: 6

Ingredients

  • 2 cans (14 oz.) crushed tomatoes, undrained
  • 1 onion, chopped
  • ½ lb. green beans, sliced
  • ½ lb. okra, cut into ½" lengths
  • 1 chopped green bell pepper
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped fresh basil
  • 1½ tsp. fresh oregano leaves
  • 3 medium zucchini
  • 1 eggplant
  • 1 cup shredded mozzarella
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 325°F.
  • In a large skillet, combine tomatoes and their liquid, onion, green beans, okra, bell pepper, lemon juice, basil, and oregano. Bring to a simmer and cook for 15 minutes.
  • Meanwhile, cut zucchini into long slices. Peel eggplant and cut into long slices. Spread half the tomato mixture on the bottom of a baking dish. Layer zucchini and eggplant in the baking dish and then spread the remaining tomato mixture on top. Cover with foil and bake until vegetables are tender, about 1 hour.
  • Sprinkle with mozzarella and Parmesan cheese and bake, uncovered, for 10 minutes longer or until cheese melts and casserole is bubbly. Serve immediately.

Recipe Information

Serves: 6

Ingredients

  • 2 cans (14 oz.) crushed tomatoes, undrained
  • 1 onion, chopped
  • ½ lb. green beans, sliced
  • ½ lb. okra, cut into ½" lengths
  • 1 chopped green bell pepper
  • 2 Tbsp. lemon juice
  • 1 Tbsp. chopped fresh basil
  • 1½ tsp. fresh oregano leaves
  • 3 medium zucchini
  • 1 eggplant
  • 1 cup shredded mozzarella
  • 2 Tbsp. grated Parmesan cheese

Directions

  • Preheat oven to 325°F.
  • In a large skillet, combine tomatoes and their liquid, onion, green beans, okra, bell pepper, lemon juice, basil, and oregano. Bring to a simmer and cook for 15 minutes.
  • Meanwhile, cut zucchini into long slices. Peel eggplant and cut into long slices. Spread half the tomato mixture on the bottom of a baking dish. Layer zucchini and eggplant in the baking dish and then spread the remaining tomato mixture on top. Cover with foil and bake until vegetables are tender, about 1 hour.
  • Sprinkle with mozzarella and Parmesan cheese and bake, uncovered, for 10 minutes longer or until cheese melts and casserole is bubbly. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories150
Total Fat6g
Saturated Fat3g
Cholesterol15mg
Sodium320mg
Total Carbohydrate20g
Dietary Fiber8g
Sugars12g
Protein9g