Italian Vegetable Bake

• 1 28-oz. can Whole tomatoes
• 1 medium Onion, sliced
• ½ lb. Fresh Green Beans, sliced
• ½ lb. Fresh Okra, cut into ½ inch pieces or if you prefer frozen okra, you will need ½ of a 10oz. pkg. of frozen okra
• ¾ cup of finely chopped green pepper
• 2 tablespoons of lemon juice
• 1 teaspoon chopped fresh basil or dried basil
• 1 ½ chopped fresh oregano leaves or ½ teaspoon dried oregano
• 3 medium Zucchini, cut into 1-inch cubes
• 1 medium Eggplant, cut into 1-inch cubes
• 2 tablespoons grated Parmesan cheese

To prepare this dish you will first

1. Drain and coarsely chop the tomatoes, but save the liquid. Mix together the tomatoes, liquid, onion, green beans, okra, green pepper, lemon juice and herbs in a casserole dish.
2. Mix in the zucchini and eggplant and bake covered 60-70 minutes or until vegetables are tender, stirring occasionally.
3. Sprinkle Parmesan cheese just before serving.

This dish will yield 18 servings, which is ½ cup per serving.

Nutritional Information per serving:
36 Calories
Less than 1 g of total fat
Less than 1 g of saturated fat
Less than 1 mg of cholesterol
86 mg of sodium

Recipes found at www.nhlbi.nih.gov/health/public/heart/other/syah/index.htm