This colorful low-sodium, cholesterol-free vegetable dish is prepared without any added fat.
Ingredients and Preparation
- 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 325ºF 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.