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Greek Vegetable Stew

 

58

Yield

4

servings

Prep

10

min

Cook

1

hrs

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 

Ingredients

2 medium zucchini
sliced
1 medium eggplant
sliced, peeled
*
2 medium onions
sliced
½ pound okra
stemmed
1 cup green beans
halved
1 large potatoes
thinly sliced
4 medium tomatoes
peeled, sliced
1 x olive oil
*
2 tablespoons basil
fresh
2 each garlic cloves
1 x salt and black pepper
*

Directions

Preheat oven to 350℉ (180℃).

In a deep casserole make a layer of each vegetable.

Dribble a little oil over each layer and sprinkle lightly with garlic and basil, salt and pepper.

Layer in any order but have potatoes in the middle and end with tomatoes.

Bake covered for 1½ hours basting once or twice.

If vegetables are too watery, bake uncovered for the last 10 minutes.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 442g (15.6 oz)
Amount per Serving
Calories 1514% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrate 11g 11%
Dietary Fiber 7g 30%
Sugars g
Protein 12g
Vitamin A 34% Vitamin C 96%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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