Italian Vegetable Stew


1 3/4 cups Green beans, trimmed,cut in half
1 1/2 cups Onion, sliced
2 teaspoons Garlic, minced
1 small Eggplant, cut 1" cubes
2 Large Yellow squash or zuchinni, cut 1" cubes
1 Large Baking potatoe, peeled, 1/2" chunks
2 Bell peppers, cut in strips
1 1/2 cups Tomato sauce
1/4 cup Olive oil
1 teaspoon Salt


Put green beans, onions and garlic in a 4 quart or larger crockpot. Mix all of the remaining ingredients in a bowl. Add to a crockpot. Cover and cook on low for 8 hours or on high for 4 hours, until vegetables are tender.


1.0 servings


Friday, December 10, 2010 - 1:02am


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