Vegetable Bake

1 #10 can canned tomatoes, coarsely chopped
1 1/2 cups onion, sliced
1 1/2 pounds fresh green beans
2 pounds frozen cut okra, thawed
2 1/4 cups green pepper, diced 1/4-inch
1/3 cup lemon puree, fresh or frozen
1 tablespoon dried basil
1 1/2 teaspoons dried oregano, crushed
9 fresh zucchini, 7-inch, cut 1-inch cubes
3 medium eggplants, peeled and cut 1-inch cubes
1/3 cup parmesan cheese, grated

Drain tomatoes in a colander. Reserve liquid. Coarsely chop.

Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper lemon juice and herbs.

Place mixture ( approximately 1 3/4 quart) into each half-size pan. Cover with foil and bake in a preheated 325 oven for 12 minutes.

Remove pans from oven, uncover and add to each pan, approximately 4 cups of cubed zucchini and 2 cups of cubed eggplant. Stir carefully to combine with other vegetables.

Recover pans with foil and bake in a preheated 325 oven for 40-50 minutes until vegetables are tender. Stir occasionally.

Sprinkle each half-size pan with 2 tablespoons of grated parmesan cheese.

Serve immediately.

Advance Preparation:

Defrost frozen okra overnight in refrigerator.

Clean and dice green pepper. Cover and refrigerate.

Clean and cube zucchini. Cover and refrigerate.

Peel and cube eggplant. Cover and refrigerate.

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