Slow Cooker Mediterranean Vegetable Stew |
|
 |
Prep Time: 5 Minutes Cook Time: 540 Minutes |
Ready In: 545 Minutes Servings: 8 |
|
If you want to use this recipe, but have it done in a smaller amount of time, just use a regular pot. Ingredients:
1 butternut squash, peeled, seeded and cubed |
2 cups cubed eggplants |
2 cups cubed zucchini |
1 (10 ounce) package frozen okra, thawed |
1 (8 ounce) 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 teaspoon ground cumin |
1/2 teaspoon ground turmeric |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon ground cinnamon |
1/4 teaspoon paprika |
Directions:
1. 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.
2. Cover and cook on low for 8 to 10 hours, or until vegetables are tender, but still crisp.
|
|