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Vegetable Stew Medley

Healthycooking's picture
Ingredients
  Vegetable oil 2 Tablespoon (Crisco Brand)
  Onions 4 Medium, thinly sliced and separated into rings
  Green bell peppers 3 Medium, cut into strips
  Garlic 2 Clove (10 gm), minced
  Zucchini 4 Medium, cut into 1/2 inch pieces
  Eggplant 1 Medium, cut into 1/2 inch pieces
  Canned no salt added whole tomatoes 14 1⁄2 Ounce, drained and chopped (1 Can)
  Dill weed 1 Teaspoon
  Dried basil leaves 3⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Oregano leaves 1⁄2 Teaspoon, dried
  Salt 1⁄4 Teaspoon
  Frozen peas 9 Ounce (1 Package)
  Lemon juice 1⁄4 Cup (4 tbs)
  Chopped parsley 2 Tablespoon
Directions

Heat Crisco® Oil in Dutch oven (non-reactive or non-cast iron) on medium heat.
Add onions, green peppers and garlic.
Cook and stir until tender.
Add zucchini and eggplant.
Cook 5 minutes, stirring occasionally.
Stir in tomatoes, dill weed, basil, black pepper, oregano and salt.
Reduce heat to low.
Cover.
Simmer 20 minutes, stirring occasionally.
Stir in peas.
Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally.
Stir in lemon juice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Stewed
Ingredient: 
Vegetable
Interest: 
Everyday

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