Side dish with a 20-minute prep time! Enjoy tender veggies in Greek-style - an assorted meal.
Greek-Style Veggies
- Prep Time 20 min
- Total 7 hr 20 min
- Servings 16
- Ingredients 13
Ingredients
- 2 medium zucchini, cut into 1/2-inch slices (4 cups)
- 1 medium eggplant, peeled and cut into 1/2-inch cubes (4 cups)
- 1 medium red bell pepper, cut into strips
- 1 medium onion, chopped (1/2 cup)
- 1 package (8 ounces) whole mushrooms, cut into fourths
- 3 cloves garlic, finely chopped
- 1 can (28 ounces) tomato puree, undrained
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 2 teaspoons salt
- 2 teaspoons dried basil leaves
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon pepper
- 1 cup crumbled feta cheese, if desired
Instructions
-
Step1Mix all ingredients except cheese in 3 1/2- to 4-quart slow cooker.
-
Step2Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
-
Step3Top each serving with 1 tablespoon cheese.
Nutrition
60
Calories
1g
Total Fat
2g
Protein
10g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 60
- Calories from Fat
- 10
- Total Fat
- 1g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 530mg
- Total Carbohydrate
- 10g
- Dietary Fiber
- 3g
- Protein
- 2g
% Daily Value*:
- Iron
- 6%
- 6%
Exchanges:
2 Vegetable;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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