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This italian vegetable bake is an easy recipe and a great way to eat all your favorite vegetable in one dish! 



  • 1 (28 ounce) can chopped tomatoes
  • 1 medium onion, sliced
  • 1/2 pound fresh or frozen green beans, sliced or 2 cups frozen cut green beans
  • 1/2 pound fresh okra, cut into 1/2-inch pieces or 2 cups frozen sliced okra
  • 3/4 cup green pepper, finely chopped
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh basil, chopped or 1 teaspoon dried basil, crushed
  • 1-1/2 teaspoons fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
  • 1 medium zucchini, cut into 1-inch cubes
  • 1 medium eggplant, peeled and cut into 1-inch cubes
  • 2 tablespoons grated parmesan cheese


  1. Preheat oven to 325oF. Spray a large roasting pan with nonstick spray.

  2. Mix together tomatoes with juice, onion, green beans, okra, green pepper,

    lemon juice, basil and oregano. Cover and bake 15 minutes.

  3. Mix in zucchini and eggplant and continue baking, covered, 60 minutes or
    until vegetables are tender. Stir occasionally.

  4. Sprinkle top with parmesan cheese just before serving.

Serves 9.


Nutrition Facts  
Servings Per Recipe: 9   
Serving Size: 1 cup   
Amount Per Serving  
Calories: 65  
  % Daily Value
Total Fat: 1 g 1%
Saturated Fat: Trace Amounts 1%
Cholesterol: 0 mg 0%
Sodium: 156 mg 7%
Carbohydrate: 14 g 5%
Dietary Fiber: 4 g 17%
Protein: 3 g 7%
Vitamin A 20%
Vitamin C 60%
Folacin 18%
Calcium 9%
Iron 7%
Potassium  15%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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