Italian Slow Cooker Vegetables

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4.2 of 5 (47)

Nutritional Info

Servings Per Recipe: 5
Amount Per Serving
Calories: 147.1

Total Fat: 1.5 g
Cholesterol: 0.0 mg
Sodium: 526.0 mg
Total Carbs: 27.5 g
Dietary Fiber: 9.2 g
Protein: 7.5 g

View full nutritional breakdown of Italian Slow Cooker Vegetables calories by ingredient

Introduction

Serve as a side dish or over pasta or rice as a main dish. Serve as a side dish or over pasta or rice as a main dish.

Number of Servings: 5

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.