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Nutrition Facts
Serving Size 1 (379g) Recipe makes 6 servings The following items or measurements are not included below: italian seasoning
Calories 185
Calories from Fat 86		(46%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 704mg		29%
Potassium 937mg		26%
Total Carbohydrate 24.3g		8%
	Dietary Fiber 7.5g	30%
	Sugars 8.8g
Protein 4.6g		9%
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Italian Vegetable Stew

Recipe #397912 | ½ day | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: loof
Nov 5, 2009

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!

SERVES 6 (change servings and units)

Ingredients

6 ounces green beans (fresh)
1 onion
3 garlic cloves
1 small eggplant
2 large zucchini (or yellow squash)
2 bell peppers (red or green or 1 of each)
1 large baking potato
12 ounces tomato sauce
1/4 cup olive oil
1 teaspoon salt
1 teaspoon italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
parmesan cheese, for topping

Directions

1
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.
2
Put the green beans, onions, and garlic in a large crock pot.
3
Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
4
Cover and cook on low 8 hours, or high 4 hours.
5
Serve topped with Parmesan cheese.

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Browse similar recipes by category

Course > Main Dish > Stews
Main Ingredient > Vegetables > Green/Yellow Beans
Main Ingredient > Vegetables > Peppers
Main Ingredient > Vegetables > Squash
Preparation > Equipment > Crock-Pot

Featured Reviews for This Recipe

From: JanuaryBride

On Nov 17, 2009

I had to make this recipe, as #1 it used the crock pot, #2 it was a stew, and #3 it was all veggies (I try to eat vegetarian at least 4 days per week). I only made a couple changes. . .used only 1 zucchini, only 1 yellow bell pepper, 1/2 a potato, and then added a handful of spinach, 2 tomatoes and about 6 oz of mushrooms. My tomato sauce was roast garlic flavor worked well. I chose the 4 hour on high option; at 4 hours my small diced potatoes were not quite done and the beans were turning to mush. So next time, I will put the potatoes on the bottom and see if that does the trick. I also added quite a bit of seasoning after cooking: jugo seasoning sauce, seasoning salt, Italian seasoning, and some hot sauce. I put it in the fridge, as I think this is probably one of those stews that tastes better on day two. Will be back tomorrow with that update! Made for Photo Tag.

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