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Greek-Style Veggies

Side dish with a 20-minute prep time! Enjoy tender veggies in Greek-style - an assorted meal.

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  • Prep Time 20 min
  • Total Time 7 hr 20 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Mix all ingredients except cheese in 3 1/2- to 4-quart slow cooker.
  • 2 Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
  • 3 Top each serving with 1 tablespoon cheese.

EXPERT TIPS

Expert Tips

You'll find many of the ingredients for this dish, such as zucchini, eggplant, red bell pepper, onions and mushrooms, at your local farmers' market.

Make this vegetable-filled side dish a meal by serving over cooked rice or noodles. Warmed pita slices, followed by baklava for dessert, play up the Greek theme.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
60
(
Calories from Fat
10),
% Daily Value
Total Fat
1g
1%
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
530mg
530%;
Total Carbohydrate
10g
10%
(Dietary Fiber
3g
3%
),
Protein
2g
2%
;
% Daily Value*:
Iron
6%;
Exchanges:
2 Vegetable;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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