Italian Vegetable Bake

Name: Italian Vegetable Bake
Total time: 115 min
Ingredients: 2 cans (14 oz.) crushed tomatoes, undrained; 1 onion, chopped; 1⁄2 lb. green beans, sliced; 1⁄2 lb. okra, cut into 1⁄2-inch lengths; 1 chopped green bell pepper; 2 Tbsp. lemon juice; 1 Tbsp. chopped fresh basil; 1 1⁄2 tsp. fresh oregano leaves; 3 medium zucchini; 1 eggplant; 1 cup shredded mozzarella; 2 Tbsp. grated Parmesan cheese

Shop Ingredients

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
1⁄2 lb. green beans, sliced
1⁄2 lb. okra, cut into 1⁄2-inch lengths
1 chopped green bell pepper
2 Tbsp. lemon juice
1 Tbsp. chopped fresh basil
1 1⁄2 tsp. fresh oregano leaves
3 medium zucchini
1 eggplant
1 cup shredded mozzarella
2 Tbsp. grated Parmesan cheese

Directions

Step 1
Preheat oven to 325°F.
Step 2
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.
Step 3
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.
Step 4
Sprinkle with mozzarella and Parmesan cheese and bake, uncovered, for 10 minutes longer or until cheese melts and casserole is bubbly. Serve immediately.