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Italian Vegetable Bake Recipe

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This recipe for Italian Vegetable Bake, by , is from Recipes Through The Generations, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shelley Drnek
Added: Sunday, November 16, 2008


1 28-oz. can whole tomatoes
1 medium onion, sliced
1/2 lb. fresh green beans, sliced
1/2 lb. fresh okra, cut into 1/2-inch pieces or 5 oz. frozen okra
3/4 cup finely chopped green peppers
2 Tbsp. lemon juice
1 tsp. chopped fresh basil or dried basil, crushed
1-1/2 tsp. chopped fresh oregano or 1/2 tsp. dried oregano, crushed
3 medium zucchini (about 7" long), cut into 1" cubes
1 medium eggplant (about 7" long), pared and cut into cubes
2 Tbsp. grated Parmesan cheese

Drain and coarsely chop tomatoes. Save liquid.

Mix together tomatoes and reserved liquid, onion, green beans, okra, green pepper, lemon juice and herbs.

Cover and bake at 325 for 15 minutes.

Mix zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.

Sprinkle top with Parmesan cheese just before serving.

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