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Vegetable Stew Medley Recipe
|Vegetable oil||2 Tablespoon (Crisco Brand)|
|Onions||4 Medium, thinly sliced and separated into rings|
|Green bell peppers||3 Medium, cut into strips|
|Garlic||2 Clove (10 gm), minced|
|Zucchini||4 Medium, cut into 1/2 inch pieces|
|Eggplant||1 Medium, cut into 1/2 inch pieces|
|Canned no salt added whole tomatoes||14 1⁄2 Ounce, drained and chopped (1 Can)|
|Dill weed||1 Teaspoon|
|Dried basil leaves||3⁄4 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Oregano leaves||1⁄2 Teaspoon, dried|
|Frozen peas||9 Ounce (1 Package)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 1213 Calories from Fat 313
% Daily Value*
Total Fat 36 g54.8%
Saturated Fat 5.1 g25.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 949.1 mg39.5%
Total Carbohydrates 207 g68.9%
Dietary Fiber 60.4 g241.5%
Sugars 90.6 g
Protein 45 g90.3%
Vitamin A 252.9% Vitamin C 1153%
Calcium 93.4% Iron 102.5%
*Based on a 2000 Calorie diet
Add onions, green peppers and garlic.
Cook and stir until tender.
Add zucchini and eggplant.
Cook 5 minutes, stirring occasionally.
Stir in tomatoes, dill weed, basil, black pepper, oregano and salt.
Reduce heat to low.
Simmer 20 minutes, stirring occasionally.
Stir in peas.
Simmer 3 to 5 minutes or until peas are thawed and heated, stirring occasionally.
Stir in lemon juice.