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Prep 20min
Total7hr20min
Servings16
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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
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Steps
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.
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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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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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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