Sides

Italian Vegetable Bake

Don’t take the ingredients here as a directive, but as inspiration. If you’ve got an odd concoction of veggies waiting to be saved from the compost bin, bake them up together with canned tomatoes and garnish with a sprinkle of cheese to make sure they get enjoyed instead of tossed.

Prep Time: 15 min.

Cook Time: 1 hour 15 min.

Total Time: 1 hour 30 mins

18 Servings

Ingredients

1 (28 oz.) can diced tomatoes
1 medium onion, sliced
½ lb. green beans, sliced
½ lb. okra, halved crosswise
¾ cup bell pepper, chopped
2 Tbsp. lemon juice
1 Tbsp. sliced fresh basil
1½ tsp. chopped fresh oregano
3 medium zucchini, cubed
1 medium eggplant, cubed
2 Tbsp. grated Parmesan cheese

Tip: Screenshot this list for easy reference while shopping

Instructions

Preheat oven to 325ºF. Mix together all ingredients in a large baking dish, including juices from tomatoes, and bake, stirring occasionally, until vegetables are tender (1 hour).
Garnish with Parmesan to serve.

Nutrition Facts

6 servings per container

Serving size 427 g

Amount per serving

Calories 112

% Daily Value*

Total Fat 1.2g	1%
Saturated Fat 0.4g	2%
Trans Fat 0g
Cholesterol 1.4mg	0%
Sodium 448.8mg	20%
Total Carbohydrate 22.9g	8%
Dietary Fiber 8.11g	29%
Total Sugars 11g
Includes 0g Added Sugars	0%
Protein 5.3g
Vitamin D 0mcg	0%
Calcium 136.7mg	10%
Iron 1.4mg	8%
Potassium 957.8mg	20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes

No practical notes available for this recipe.

Score Breakdown

+ More

Vitamins and Minerals
Fiber

− Less

Sodium