Greek-Style Veggies

Greek-Style Veggies

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

Prep Time

20

Minutes

Total Time

7:20

Hrs:Mins

Makes

16

servings

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
  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.
Makes 16 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Betty's Success Tip
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.
Serving Suggestion
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.

Nutrition Information:

1 Serving (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;
Percent Daily Value*:
    Exchanges:
    • 2 Vegetable;
    Carbohydrate Choices:
    • 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.