Italian Vegetable Bake
Modified from a
Sparkpeople recipe
(http://recipes.sparkpeople.com/recipe-detail.asp?recipe=7);
the original version is an excellent, low calorie vegetable
side-dish. The addition of chickpeas and a moderate quantity of
walnuts and cheese make this a main dish meal.
- 1 can (28 oz) whole tomatoes
- 1 medium onion, sliced
- 1 can sliced mushrooms
- 1/2 lb. fresh okra, cut into 1/2" pieces or 3/4 cup (1/2 10 oz. pkg) frozen okra
- 3/4 cup finely chopped green pepper
- 10 ounces frozen, chopped spinach, thawed
- 2 tablespoon lemon juice
- 1 teaspoon chopped fresh basil, or 1 teaspoon dried basil, crushed
- 1-1/2 teaspoon chopped fresh oregano leaves, or 1/2 teaspoon dried oregano, crushed
- 3 medium (7" long) zucchini, cut into 1" cubes
- 1 medium eggplant, pared and, cut into 1" cubes
- 1 can chickpeas, drained
- 2 tablespoon grated parmesan cheese
- ¼ cup mozzarella cheese
- ¼ cup chopped walnuts
Drain and coarsely
chop tomatoes. Save liquid. Mix together tomatoes and reserved
liquid, onion, mushrooms, okra, green pepper, spinach, lemon juice,
and herbs. Cover and bake at 375º F for 15 minutes.
Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
Scatter chickpeas and walnuts over top and sprinkle on cheeses. Bake uncovered for 10-15 minutes until cheeses are browned.
Mix in zucchini and eggplant and continue baking, covered, 60-70 more minutes or until vegetables are tender. Stir occasionally.
Scatter chickpeas and walnuts over top and sprinkle on cheeses. Bake uncovered for 10-15 minutes until cheeses are browned.