Italian Vegetable Stew

Total Time
8hrs 10mins
Prep
10 mins
Cook
8 hrs

This recipe came from a September 1996 issue of Woman's Day magazine, tweaked just a bit. It's so easy to make and so healthy - great when you want a hearty meatless meal!

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Ingredients

Nutrition

Directions

  1. Trim green beans and cut in half. Slice the onions and peppers. Mince the garlic. Cut the eggplant and zucchini into 1" chunks. Peel the potato and cut into 1/2" chunks.
  2. Put the green beans, onions, and garlic in a large crock pot.
  3. Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
  4. Cover and cook on low 8 hours, or high 4 hours.
  5. Serve topped with Parmesan cheese.
Most Helpful

4 5

This turned out quite tasty. I used zucchini, red bell pepper and 5 garlic cloves. I loved the fact it uses the crockpot. I cooked mine on low for 8 hours. Made for Zaar Hits 1-2-3 Tag Game 2011.

4 5

I had to make this recipe, as #1 it used the crock pot, #2 it was a stew, and #3 it was all veggies (I try to eat vegetarian at least 4 days per week). I only made a couple changes. . .used only 1 zucchini, only 1 yellow bell pepper, 1/2 a potato, and then added a handful of spinach, 2 tomatoes and about 6 oz of mushrooms. My tomato sauce was roast garlic flavor worked well. I chose the 4 hour on high option; at 4 hours my small diced potatoes were not quite done and the beans were turning to mush. So next time, I will put the potatoes on the bottom and see if that does the trick. I also added quite a bit of seasoning after cooking: jugo seasoning sauce, seasoning salt, Italian seasoning, and some hot sauce. I put it in the fridge, as I think this is probably one of those stews that tastes better on day two. Will be back tomorrow with that update! Made for Photo Tag.