Guest guest Posted July 19, 2008 Report Share Posted July 19, 2008 Italian Crock-Pot Vegetables Submitted by QUABBIN/Sparkpeople.com Serve as a side dish or over pasta or rice as a main dish. Ingredients 1 tsp olive oil 1 can Great Northern or cannellini beans, drained and rinsed 1 can green beans, drained and rinsed 1 can diced tomatoes, or 1.5 cup fresh tomatoes, diced 1 medium yellow onion, quartered 2 cloves garlic, peeled and quartered 1 tbsp oregano, ground 2 small zucchini, thickly sliced 1 eggplant, peeled, diced 2 stalks of celery 1 dask black pepper Directions Rub olive oil over Crock-Pot sides and bottom to prevent sticking. Add remaining ingredients. By all means, add others, if you like. (Many people enjoy green bell peppers in this dish; I find this recipe an excellent way to hide a turnip or two, or to use up that starting-to-wilt spinach.) Cover and cook on low for 6-9 hours. Taste (carefully) and season further as desired. Serve as a side dish or over pasta or rice. Number of Servings: 5 a.. Amount Per Serving a.. Calories: 144.1 a.. Total Fat: 1.5 g b.. Cholesterol: 0.0 mg c.. Sodium: 418.0 mg d.. Total Carbs: 26.9 g e.. Dietary Fiber: 9.2 g f.. Protein: 7.5 g Are you a mom with a child with Special needs or disabilities. If you need support or just want to chat about your struggles, challenges and Triumphs with your Special Kiddos. We want to hear about them. Families_With_Special_Kids/ Quote Link to comment Share on other sites More sharing options...
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