Balkan Vegetable Stew
Yield
6 servingsPrep
10 minCook
35 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
vegetable oil
|
|
| 2 | medium |
onions
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | cup |
vegetable stock
|
|
| 1 ½ | teaspoons |
salt
|
|
| ½ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| 4 | each |
carrots
sliced |
|
| 1 | small |
zucchini
sliced |
|
| 2 | cups |
green beans
|
|
| 1 | small |
eggplant
cubed, unpeeled |
*
|
| 1 | large |
green bell peppers
cut in strips |
|
| 1 | small |
cabbage
|
*
|
| 1 | small |
cauliflower florets
|
*
|
| 1 | can |
tomatoes
cut up |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
vegetable oil
|
|
| 2 | medium |
onions
sliced |
|
| 2 | cloves |
garlic
minced |
|
| 237 | ml |
vegetable stock
|
|
| 7.5 | ml |
salt
|
|
| 2.5 | ml |
thyme
|
*
|
| 1.3 | ml |
black pepper
|
|
| 4 | each |
carrots
sliced |
|
| 1 | small |
zucchini
sliced |
|
| 473 | ml |
green beans
|
|
| 1 | small |
eggplant
cubed, unpeeled |
*
|
| 1 | large |
green bell peppers
cut in strips |
|
| 1 | small |
cabbage
|
*
|
| 1 | small |
cauliflower florets
|
*
|
| 1 | can |
tomatoes
cut up |
*
|
Directions
In medium saucepan in hot oil sauté onions and garlic 3 minutes.
Add broth, sa lt, thyme, basil and pepper.
Combine remaining ingredients except Sauce in large casserole (shred cabbage coarse).
Bring broth mixture to boil and pour over vegetables .
Cover; bake in preheated oven (350 degrees) for 30 minutes or un til vegetables are tender.
Serve hot or cold with Toasted Walnut Sauce.
