Ital­ian Veg­etable Stew

Recipe from the kitchen of Florence Poe The Poe Col­lec­tion

The Times (Northeast Benton County) - - OPINION -

1 3/4 c. green beans, cut in half

1 1/2 c. onion, sliced

2 tsp. gar­lic, minced

1 small egg­plant, cut into 1-inch chunks

2 bell pep­pers, cut into strips

1 yel­low or zuc­chini squash, cut into 1-inch chunks 1 lg. bak­ing po­tato, cut into 1/2-inch chunks

1 (12 oz.) can tomato sauce

1/4 c. olive oil

1 tsp. salt

Place all the in­gre­di­ents into a crock pot. Cook on low for 8 hours or on high for 4 hours un­til the veg­eta­bles are ten­der.

Makes 10 cups.

Serve as is with grated cheese on top or on baked pota­toes. You can also use as an omelet fill­ing or over scram­bled eggs.

Recipe note: This freezes well. You can make a lot in the sum­mer and save it for the win­ter.

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Sub­scribers — The Times would like to share read­ers’ recipes. Recipes may be mailed to P.O. Box 25, Pea Ridge, AR, 72751; or emailed to prt­news@nwadg.com.

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