Provenal Vegetable Stew
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Provenal Vegetable Stew
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Directions
- If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).
- In 3 1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow squash, cannellini beans, tomato, garlic, rosemary, pepper, and dried basil, if using. Add tomato juice.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in fresh basil, if using, and balsamic vinegar.
Meanwhile, for croutons:
- Preheat oven to 400 degrees F. Lightly brush bread slices with olive oil. Sprinkle with 1 tablespoon of the Romano cheese. Place bread slices on baking sheet. Bake for 6 to 8 minutes or until toasted.
- To serve, ladle vegetable mixture into bowls. Top with croutons and sprinkle with remaining Romano cheese.
Nutrition Facts (Provenal Vegetable Stew)
- Per serving:
- 227 kcal ,
- 5 g fat
- (1 g sat. fat ,
- 1 g polyunsaturated fat ,
- 2 g monounsaturated fat ),
- 4 mg chol. ,
- 424 mg sodium ,
- 41 g carb. ,
- 10 g fiber ,
- 8 g sugar ,
- 12 g pro.