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Italian Vegetable Bake

Italian Vegetable Bake – Forkwise recipe card (illustration, no photo yet)
DinnerItalian⏱ 90 minServes 18EasyGluten-freeEgg-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • 1 can (28 oz) tomatoes, whole
  • 1 medium onion, sliced
  • ½ lb fresh green beans, sliced
  • ½ lb fresh okra, cut into ½-inch pieces (or ½ of 10-oz package frozen, cut)
  • ¾ cup green pepper, finely chopped
  • 2 tbsp lemon juice
  • 1 tbsp fresh basil, chopped, or 1 tsp dried basil, crushed
  • 1½ tsp fresh oregano leaves, chopped (or ½ tsp dried oregano, crushed)
  • 3 medium (7-inch-long) zucchini, cut into 1-inch cubes
  • 1 medium eggplant, pared, cut into 1-inch cubes
  • 2 tbsp Parmesan cheese, grated

Method

  1. Drain and coarsely chop tomatoes. Save liquid. Mix together tomatoes, reserved liquid, onion, green beans, okra, green pepper, lemon juice, and herbs. Cover and bake at 325 ºF for 15 minutes.
  2. Mix in zucchini and eggplant. Continue baking, covered, 60–70 minutes more or until vegetables are tender. Stir occasionally.
  3. Just before serving, sprinkle top with Parmesan cheese.

Recipe source: National Heart, Lung, and Blood Institute (NHLBI), NIH · Public domain (U.S. Government work) · NHLBI · Text extracted from PDF; no wording changes
No photo yet – illustrated placeholder.