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Italian Vegetable Bake

Yield: Serves 4.



1 tsp olive oil
1 tsp minced garlic
1 cup diced onion
1 small eggplant, diced with skin
1 15-oz can no-salt-added diced tomatoes
1 lb frozen green beans
1 Tbsp dried or fresh chopped basil
1 tsp dried oregano
2 Tbsp grated Parmesan cheese

Preheat oven to 350 ºF. Heat olive oil in large nonstick skillet over medium-high heat. Add the garlic and onion and sauté until golden brown, about 3 minutes. Add the eggplant, tomatoes, green beans and seasonings. Bring to a boil then pour into a medium-sized baking pan. Top with Parmesan cheese. Bake in the oven for 20 minutes or until bubbly. Serve as a side dish or over brown rice or whole-grain pasta.