Italian Vegetable Bake
| Yield: | 18 Servings |
| Categories: | Vegetables |
| 28 | oz | Canned tomatoes -- whole |
| 1/2 | lb | Fresh green beans -- sliced |
| 1/2 | lb | Fresh okra -- in 1/2" |
| Lengths | ||
| 3/4 | c | Finely chopped green bell |
| Peppers | ||
| 1 | tb | Chopped fresh basil |
| 1 1/2 | ts | Fresh oregano -- chopped |
| 3 | 7"long | |
| 1 | Eggplant, pared -- in 1" | |
| Chunks | ||
| 2 | tb | Grated Parmesan cheese |
| 1 | Onion -- sliced | |
| 2 | tb | Lemon juice |
| Zucchinis -- in 1" cubes |
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