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Vegetable Stew Medley

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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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4.25
Average: 4.3 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1213 Calories from Fat 313

% Daily Value*

Total Fat 36 g54.8%

Saturated Fat 5.1 g25.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 949.1 mg39.5%

Total Carbohydrates 207 g68.9%

Dietary Fiber 60.4 g241.5%

Sugars 90.6 g

Protein 45 g90.3%

Vitamin A 252.9% Vitamin C 1153%

Calcium 93.4% Iron 102.5%

*Based on a 2000 Calorie diet

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Vegetable Stew Medley Recipe