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Balkan Vegetable Stew

 

122

Yield

6

servings

Prep

10

min

Cook

35

min

Ready

45

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 13562% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 625mg 26%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 15%
Sugars g
Protein 4g
Vitamin A 145% Vitamin C 62%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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