Vegetables Provencale

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Vegetables Provencale

 

1 large onion, chopped (1 cup)

1 clove garlic, minced

3 T. olive oil

1 large yellow squash

1 large zucchini

1 small eggplant

2 large tomatoes, peeled and chopped

1 T. salt or to taste

1 t. leaf thyme, crumbled

1 t. leaf basil, crumbled

 

Using a large skillet, sauté onion and garlic in oil until soft.

Trim, halve, and slice yellow squash and zucchini. Cut eggplant into

1/2-inch-thick slices; peel if desired, and dice. Add to pan and

sauté 3 minutes. Stir in tomatoes, salt, thyme, and basil until well

blended. Place vegetable mixture in slow cooker; cover. Cook on low

(190 - 200 F) for 8 hours, or on high (290 to 300 F) 4 hours. Serve

hot as a vegetable side dish or chill and serve cold as an appetizer.

 

Serves: 8

Calories per serving: 79

 

Source: Women of Spirit Sept/Oct 1999