Italian Vegetables

Italian Vegetables
Budget-friendly recipe
956
Serves:
8
7 hours 0 mins.

Come home to the flavors of Italy with this delicious vegetable medley.

Ingredients

1
teaspoon
1
piece
cubed
2
pieces
sliced 1/2 inch
1
piece
sliced thinly
12
ounces
sliced
1
tablespoon
4
pieces
sliced 1/4 inch thick
cups
shredded
2
cups
1
teaspoon
to taste

What You'll Need

  • Measuring cup
  • Measuring spoons
  • Skillet

Directions

  1. Toss eggplant and zucchini with the 1 teaspoon of salt.
  2. Place in a large colander over a bowl to drain for about 1 hour.
  3. Drain and squeeze excess moisture out.
  4. In a large skillet over medium heat, saute onion, eggplant, zucchini, and mushrooms until slightly tender.
  5. In the crock-pot, layer 1/3 of the vegetables, 1/3 of the tomato sauce, and 1/3 of the cheese.
  6. Sprinkle with oregano, salt and pepper.
  7. Repeat layering 2 more times. Cover; cook on low 6 to 8 hours.

Chef Tips

  • Cut this recipe in half to save money.

Nutrition Info and more

Serving size:
2
cups
Total calories:
255
Total fat:
13 g
Saturated fat:
6.7 g
Carbohydrates:
18 g
Protein:
20 g
Fiber:
6.2 g
Sodium:
799 mg
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