Italian Vegetable Bake

1. Drain and coarsely chop tomatoes. Save liquid.

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

3. Cover and bake at 325ºF for 15 minutes.

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

5. Sprinkle top with parmesan cheese just before serving.

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Nutrient	Quantity
Total fats	2.0517 g
Protein	14.281 g
Carbohydrates	50.8359 g
Energy	244.21 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2248 g
Water	724.151 g
Aspartic acid	1.3972 g
Calcium, Ca	274.052 mg
Lutein + zeaxanthin	2306.2157 g
Fiber, total dietary	14.6426 g
Carotene, beta	2333.4714 g
Niacin	4.444 mg
Vitamin A, RAE	225.8989 g
Arginine	0.4381 g
Riboflavin	0.3915 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0076 g
Glutamic acid	2.1214 g
Sodium, Na	152.36 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0144 g
Total lipid (fat)	2.0517 g
Manganese, Mn	1.4953 mg
Fructose	9.5042 g
Proline	0.2791 g
Fatty acids, total saturated 16:0	0.402 g
Fatty acids, total saturated 8:0	0.0056 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	2.4596 g
Choline, total	71.8693 mg
Sugars, total	22.2759 g
Serine	0.4255 g
Fatty acids, total saturated 10:0	0.0187 g
Fatty acids, total saturated 18:0	0.1156 g
Vitamin B-6	1.0606 mg
Selenium, Se	6.7229 g
Ash	4.973 g
Fatty acids, total saturated 18:1 undifferentiated	0.2535 g
Pantothenic acid	1.2404 mg
Phenylalanine	0.4079 g
Copper, Cu	0.5018 mg
Betaine	0.6755 mg
Thiamin	0.5095 mg
Retinol	3.9 g
Methionine	0.097 g
Iron, Fe	4.6732 mg
Carbohydrate, by difference	50.8359 g
Phosphorus, P	328.1706 mg
Folate, total	186.2267 g
Tocopherol, gamma	0.3495 mg
Fatty acids, total saturated 4:0	0.0162 g
Lycopene	5747.7811 g
Alanine	0.3987 g
Cholesterol	2 mg
Valine	0.3948 g
Fatty acids, total saturated 18:2 undifferentiated	0.4025 g
Glycine	0.3079 g
Carotene, alpha	419.0793 g
Glucose (dextrose)	10.1425 g
Fatty acids, total saturated 14:0	0.0552 g
Zinc, Zn	2.1427 mg
Isoleucine	0.2998 g
Fatty acids, total saturated 12:0	0.0153 g
Fatty acids, total polyunsaturated	0.6274 g
Fatty acids, total saturated 14:1	0.0006 g
Leucine	0.4842 g
Tocotrienol, alpha	0.0663 mg
Vitamin A, IU	4424.6209 IU
Folate, DFE	186.2267 g
Tryptophan	0.102 g
Vitamin C, total ascorbic acid	190.9759 mg
Phytosterols	54.1947 mg
Galactose	0.0024 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 6:0	0.0096 g
Starch	2.1658 g
Tyrosine	0.2237 g
Vitamin B-12	0.11 g
Vitamin K (phylloquinone)	143.2338 g
Fatty acids, total saturated	0.6509 g
Histidine	0.1705 g
Fatty acids, total monounsaturated	0.2811 g
Threonine	0.358 g
Folate, food	186.2267 g
Cryptoxanthin, beta	9.4488 g
Vitamin E (alpha-tocopherol)	2.7636 mg
Magnesium, Mg	149.2321 mg
Lysine	0.4377 g
Potassium, K	1759.1241 mg
Cystine	0.098 g
Fluoride, F	51.6742 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Onion	1	44	10.274	0.11
Parmesan cheese	2 tablespoons	37	4	0.5
Tomato	1 can	40.2099	8.6898	0.4468
Zucchini	3	6.93	1.0263	0.132
okra	0.5 cup	16.5	3.725	0.095
eggplant	1	0	0	0
Basil	1 teaspoon	0.2032	0.0234	0.0057
green pepper	0.75 cup	22.35	5.1852	0.19
green bean	0.5 lb	70.3069	15.8077	0.499
oregano leaf	1.5 1/2	0	0	0