Italian Crock-Pot Vegetables
Submitted by QUABBIN/Sparkpeople.com 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 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 Amount Per Serving Calories: 144.1 Total Fat: 1.5 g Cholesterol: 0.0 mg Sodium: 418.0 mg Total Carbs: 26.9 g Dietary Fiber: 9.2 g Protein: 7.5 g _______________________________________________ Sugar Says 'Try some wicked sugar... Go on, you'll like it!' --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
