Guest guest Posted January 11, 2010 Report Share Posted January 11, 2010 Slow Cooker Autumn Vegetables - Corfu Style Recipe By :Adapted from justcrockpotrecipes.com 1 1/2 pounds Roma tomatoes -- sliced 1 1/2 pounds New potatoes 1 pound Red onions -- cut wedges 1 pound Zucchini -- slice thick 2 celery stalks -- slice thick 2 teaspoons Garlic -- minced Salt and pepper 1/3 cup Parsley -- chopped 1 teaspoon Mint -- chopped Do not peel potatoes, cut into 8 wedges each. Divide tomatoes and place half on the bottom of the crockpot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread. Serves 4 to 6. Source: " fatfreevegan.com " S(Formatted by Chupa Babi): " Jan 2010 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable. Recipe By :Adapted from justcrockpotrecipes.com Serving Size : 5 Preparation Time :0:00 Categories : LowCal (Less than 300 cals) LowFat (Less than 10%) Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Roma tomatoes -- sliced 1 1/2 pounds New potatoes 1 pound Red onions -- cut wedges 1 pound Zucchini -- slice thick 2 celery stalks -- slice thick 2 teaspoons Garlic -- minced Salt and pepper 1/3 cup Parsley -- chopped 1 teaspoon Mint -- chopped Do not peel potatoes, cut into 8 wedges each. Divide tomatoes and place half on the bottom of the crockpot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread. Serves 4 to 6. Source: " fatfreevegan.com " S(Formatted by Chupa Babi): " Jan 2010 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable. Source: Chupababi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2010 Report Share Posted January 11, 2010 Does this have any liquid at all? Is it missing in the recipe? Linda ---- Granny Mae Jean 1/11/2010 5:00:09 AM Slow Cooker Autumn Vegetables - Corfu Style Slow Cooker Autumn Vegetables - Corfu Style Recipe By :Adapted from justcrockpotrecipes.com 1 1/2 pounds Roma tomatoes -- sliced 1 1/2 pounds New potatoes 1 pound Red onions -- cut wedges 1 pound Zucchini -- slice thick 2 celery stalks -- slice thick 2 teaspoons Garlic -- minced Salt and pepper 1/3 cup Parsley -- chopped 1 teaspoon Mint -- chopped Do not peel potatoes, cut into 8 wedges each. Divide tomatoes and place half on the bottom of the crockpot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread. Serves 4 to 6. Source: " fatfreevegan.com " S(Formatted by Chupa Babi): " Jan 2010 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable. Recipe By :Adapted from justcrockpotrecipes.com Serving Size : 5 Preparation Time :0:00 Categories : LowCal (Less than 300 cals) LowFat (Less than 10%) Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds Roma tomatoes -- sliced 1 1/2 pounds New potatoes 1 pound Red onions -- cut wedges 1 pound Zucchini -- slice thick 2 celery stalks -- slice thick 2 teaspoons Garlic -- minced Salt and pepper 1/3 cup Parsley -- chopped 1 teaspoon Mint -- chopped Do not peel potatoes, cut into 8 wedges each. Divide tomatoes and place half on the bottom of the crockpot. Layer remaining ingredients in order given. Add remaining tomatoes. Cover, and cook on LOW for 8 to 10 hours. During cooking, if you are around, stir the vegetables carefully to redistribute them. Serve hot or room temp. Excellent with crusty French bread. Serves 4 to 6. Source: " fatfreevegan.com " S(Formatted by Chupa Babi): " Jan 2010 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.9% calories from fat); 6g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable. Source: Chupababi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 11, 2010 Report Share Posted January 11, 2010 The tomatoes and steam make a liquid but if you lkike add 1/3 cup water Mae Jean , " Linda Fuegen " <fuegen wrote: > > > Does this have any liquid at all? Is it missing in the recipe? > Linda > > > > ---- > > Granny Mae Jean > 1/11/2010 5:00:09 AM > > Slow Cooker Autumn Vegetables - Corfu Style > > > Slow Cooker Autumn Vegetables - Corfu Style > > Recipe By :Adapted from > justcrockpotrecipes.com > > 1 1/2 pounds Roma tomatoes -- > sliced > 1 1/2 pounds New potatoes > 1 pound Red > onions -- cut wedges > 1 pound Zucchini -- slice thick > 2 > celery stalks -- slice thick > 2 teaspoons > Garlic -- minced > Salt and pepper > 1/3 > cup Parsley -- chopped > 1 teaspoon Mint -- chopped > > Do > not peel potatoes, cut into 8 wedges each. > Divide tomatoes and place half on > the bottom of the crockpot. Layer remaining > ingredients in order given. Add > remaining tomatoes. Cover, and cook on LOW for 8 > to 10 hours. During cooking, > if you are around, stir the vegetables carefully to > redistribute them. Serve > hot or room temp. Excellent with crusty French bread. > > Serves 4 to > 6. > > Source: > " fatfreevegan.com " > S(Formatted by Chupa Babi): > > " Jan 2010 " > - - - - - - - - - - - - - - - > - - - - > > Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.9% > calories from > fat); 6g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg > Cholesterol; 41mg > Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable. > > Recipe By :Adapted from > justcrockpotrecipes.com > Serving Size : 5 Preparation Time > :0:00 > Categories : LowCal (Less than 300 cals) LowFat (Less than > 10%) > Vegan > > Amount Measure Ingredient -- > Preparation Method > -------- ------------ > -------------------------------- > 1 1/2 pounds Roma tomatoes -- > sliced > 1 1/2 pounds New potatoes > 1 pound Red > onions -- cut wedges > 1 pound Zucchini -- slice thick > 2 > celery stalks -- slice thick > 2 teaspoons > Garlic -- minced > Salt and pepper > 1/3 > cup Parsley -- chopped > 1 teaspoon Mint -- chopped > > Do > not peel potatoes, cut into 8 wedges each. > Divide tomatoes and place half on > the bottom of the crockpot. Layer remaining > ingredients in order given. Add > remaining tomatoes. Cover, and cook on LOW for 8 > to 10 hours. During cooking, > if you are around, stir the vegetables carefully to > redistribute them. Serve > hot or room temp. Excellent with crusty French bread. > > Serves 4 to > 6. > > Source: > " fatfreevegan.com " > S(Formatted by Chupa Babi): > > " Jan 2010 " > - - - - - - - - - - - - - - - > - - - - > > Per Serving (excluding unknown items): 186 Calories; 1g Fat (3.9% > calories from > fat); 6g Protein; 42g Carbohydrate; 7g Dietary Fiber; 0mg > Cholesterol; 41mg > Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Vegetable. > Source: Chupababi > > Quote Link to comment Share on other sites More sharing options...
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