Vegetables Provencale

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VEGETABLES PROVENCALE

 

1 large onion, chopped (1 cup)

1 clove garlic, minced

3 T. olive oil

1 large yellow squash

1 large zucchini

1 small eggplant

2 large tomatoes, peeled and chopped

1 T. salt or to taste

1 t. leaf thyme, crumbled

1 t. leaf basil, crumbled

 

Using a large skillet, saute onion and garlic in oil until soft. Trim,

halve, and slice yellow squash and zucchini. Cut eggplant into 1/2 inch

thick slices; peel if desired, and dice. Add to pan and saute 3 minutes.

Stir in tomatoes, salt, thyme, and basil until well blended. Place

vegetable mixture in slow cooker; cover. Cook on low (190 to 200 degrees)

for 8 hours, or on high (290 to 300 degrees) for 4 hours. Serve hot as a

vegetable side dish or chill and serve cold as an appetizer.

 

8 servings

79 calories/serving

5 grams fat

803 milligrams sodium

 

Women of Spirit/Sept.Oct.99