MamasHealth.com Home Healthy Vegetarian Recipes Artichoke pizza Artichoke stir fry Bell pepper cous cous Black beans and rice Blt Salad Blue cheese wrap Bourbon carrots Caribbean pink beans Crockpot chili Double baked potatos Easy bake fries Eggplant parmesean Garlic herb stir fry Green bean casserole Green beans & almonds Green curry stir fry Grilled eggplant New Orleans red beans Oven fried yucca Pecorino peppers Roasted bell peppers Sauteed collard greens Scrambled tofu Spring thyme medley Squash bake Stuffed chayotes Stuffed zucchini Sweet potatoes Tofu veggie bake Vegetable bake Vegetable quiche Vegetable soup Vegetarian lasagna Vegetarian pizza Vegetarian spaghetti Walnut potatoes Links   Email Mama Appetizer Recipes Beverage Recipes Bread Recipes Breakfast Recipes Burger Recipes Butter Recipes Casserole Recipes Chicken Recipes Crockpot Recipes Dessert Recipes Egg Recipes Jamaican Recipes Jelly Recipes Pickled Recipes Pasta Recipes Pizza Recipes Rice Recipes Salad Recipes Sauce Recipes Seafood Recipes Shake Recipes Soup Recipes Thai Recipes Tofu Recipes Turkey Recipes Vegetarian Recipes Essential cookware Wine info Mama's Kitchen Dilemmas Earth friendly products Sign up for the MamasHealth Newsletter	Italian Vegetable Bake Ingredients 1 can (28 oz) 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 3/4 C 1/2 10-oz pkg frozen okra 3/4 C finely chopped green pepper 2 Tbsp lemon juice 1 tsp chopped fresh basil, or 1 tsp dried basil, crushed 1-1/2 tsp chopped fresh oregano leaves, or 1/2 tsp dried oregano, crushed 3 medium (7-inch long) zucchini, cut into 1-inch cubes 1 medium eggplant, pared and, cut into 1-inch cubes 2 Tbsp grated parmesan cheese Directions 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 325º F for 15 minutes. Mix in 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. Yield: 18 servings--Serving Size: 1/2 cup Each serving provides: Nutrition Facts Per Serving: Calories 36 Sodium 86 mg Total fat 1 g Saturated fat 0 g Cholesterol 0 mg	Health benefits of sex Dealing with a stubborn husband or boyfriend Surviving a financial crisis Supporting a family on one income
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