Italian Vegetable Stew Recipe

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Ingredients:

Serving

6 oz green beans (fresh )
1 onion
3 garlic cloves
1 small eggplant
2 large zucchini (or yellow squash)
2 bell peppers (red or green or 1 of each)
1 large baking potato
12 oz tomato sauce
1/4 cup olive oil
1 tsp salt
1 tsp italian seasoning
1/2 tsp crushed red pepper flakes (optional)
parmesan cheese, for topping

Directions:

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.
Put the green beans, onions, and garlic in a large crock pot.
Mix eggplant, zucchini, peppers, potatoes, tomato sauce, olive oil, salt, Italian seasoning, and crushed red pepper in a large bowl. Add to crock pot.
Cover and cook on low 8 hours, or high 4 hours.
Serve topped with Parmesan cheese.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	184.32 Kcal (772 kJ)
Calories from fat	84.06 Kcal
		% Daily Value*
Total Fat	9.34g	14%
Sodium	1327.3mg	55%
Potassium	512.83mg	11%
Total Carbs	23.33g	8%
Sugars	11.81g	47%
Dietary Fiber	5.22g	21%
Protein	2.33g	5%
Vitamin C	52.3mg	87%
Vitamin A	1mg	33%
Iron	17.7mg	98%
Calcium	38.4mg	4%

Amount Per 100 g
Calories	74.78 Kcal (313 kJ)
Calories from fat	34.11 Kcal
		% Daily Value*
Total Fat	3.79g	14%
Sodium	538.53mg	55%
Potassium	208.07mg	11%
Total Carbs	9.47g	8%
Sugars	4.79g	47%
Dietary Fiber	2.12g	21%
Protein	0.95g	5%
Vitamin C	21.2mg	87%
Vitamin A	0.4mg	33%
Iron	7.2mg	98%
Calcium	15.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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