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Balkan Vegetable Stew

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Submitted by t0kzic

YIELD

6 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

¼ 59
CUP ML VEGETABLE OIL
2 2
MEDIUM MEDIUM ONIONS
sliced
2 2
CLOVES CLOVES GARLIC
minced
1 237
1 ½ 7.5
TEASPOONS ML SALT
½ 2.5
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML BLACK PEPPER
4 4
EACH EACH CARROTS
sliced
1 1
SMALL SMALL ZUCCHINI
sliced
2 473
CUPS ML GREEN BEANS
1 1
SMALL SMALL EGGPLANT
cubed, unpeeled *
1 1
LARGE LARGE GREEN BELL PEPPERS
cut in strips
1 1
SMALL SMALL CABBAGE *
1 1
SMALL SMALL CAULIFLOWER FLORETS *
1 1
CAN 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 Arrow up button

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Nutrition Facts

Serving Size 214g (7.5 oz)
Amount per Serving
Calories 135 62% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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