ITALIAN VEGETABLE STEW
This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!
Provided by loof751
Categories Stew
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
- Put the green beans, onions, and garlic in a large crock pot.
- Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
- Cover and cook on low 8 hours, or high 4 hours.
- Serve topped with Parmesan cheese.
Nutrition Facts : Calories 181.5, Fat 9.8, SaturatedFat 1.4, Sodium 702.5, Carbohydrate 22.7, Fiber 7.3, Sugar 10.2, Protein 4.6
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