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Slow Cooker Mediterranean Vegetable Stew Recipe

Slow Cooker Mediterranean Vegetable Stew Recipe

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Slow Cooker Mediterranean Vegetable Stew

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Ingredients:

Serving

1 butternut squash, peeled, seeded and cubed
2 cups cubed eggplants
2 cups cubed zucchini
1 (10 oz) package frozen okra, thawed
1 (8 oz) can tomato sauce
1 cup chopped onion
1 ripe tomato
1 carrot, sliced thin
1/2 cup vegetable broth
1/3 cup raisins
1 garlic clove
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp crushed red pepper flakes
1/4 tsp ground cinnamon
1/4 tsp paprika

Directions:

In a slow cooker combine butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, carrot, broth, raisins, garlic, cumin, turmeric, red pepper, cinnamon and paprika.
Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	74.64 Kcal (313 kJ)
Calories from fat	3.89 Kcal
		% Daily Value*
Total Fat	0.43g	1%
Cholesterol	0.15mg	0%
Sodium	149.29mg	6%
Potassium	560.35mg	12%
Total Carbs	16.39g	5%
Sugars	3.38g	14%
Dietary Fiber	3.16g	13%
Protein	3.2g	6%
Vitamin C	28.8mg	48%
Vitamin A	0.3mg	8%
Iron	1.4mg	8%
Calcium	41.3mg	4%

Amount Per 100 g
Calories	45.88 Kcal (192 kJ)
Calories from fat	2.39 Kcal
		% Daily Value*
Total Fat	0.27g	1%
Cholesterol	0.09mg	0%
Sodium	91.76mg	6%
Potassium	344.43mg	12%
Total Carbs	10.07g	5%
Sugars	2.07g	14%
Dietary Fiber	1.94g	13%
Protein	1.97g	6%
Vitamin C	17.7mg	48%
Vitamin A	0.2mg	8%
Iron	0.8mg	8%
Calcium	25.4mg	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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