Italian Vegetable Stew

Total Time
8hrs 10mins
10 mins
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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  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.