Italian Veggie Bake

Here is a nice Italian style casserole featuring a ton of veggies - tomatoes, onion, green beans, okra, and green pepper.

Other than the tomatoes, everything is fresh. Feel free to experiment with other variations or add pasta to the dish.

It is simple enough to make. I tend to think of this as a "garbage can" casserole. Got a little of this ...and that in the fridge? Use it before you toss it - thus nothing goes to waste.

Ingredients

• 1 can tomatoes (28 oz) , whole, drained and coarsely chopped, liquid reserved
• 3 medium zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared, cut into 1-inch cubes
• 1 medium onion, sliced
• 3/4 cup Green pepper, finely chopped
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra, cut into 1/2-inch pieces
• 2 tbsp Parmesan cheese, grated
• 2 tbsp lemon juice
• 1 tbsp fresh basil, chopped
• 1 1/2 tsp fresh oregano leaves

Preparation

1. Preheat oven to 325 F
   
   
2. In large bowl, combine chopped tomatoes, reserved liquid, sliced onion, sliced green beans, okra, chopped green pepper, lemon juice, fresh basil, and fresh oregano
   
   
3. Spoon into casserole dish, cover with foil and bake 15 minutes
   
   
4. Remove from oven and stir in zucchini and eggplant
   
   
5. Cover with foil and return to oven - bake for and additional 60 minutes
   
   
6. Sprinkle with Parm cheese and serve hot