Provenal Vegetable Stew
Adding a splash of vinegar just before serving boosts the flavor of this vegetarian main dish. The beans and vegetables make the stew high in healthy fiber.
Ingredients
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2 baby eggplants or 1 very small eggplant (about 8 oz.)
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1 large zucchini, quartered lengthwise and cut into 1/2-inch slices
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1 large yellow summer squash, quartered lengthwise and cut into 1/2-inch slices
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1 15- to 19-ounce can cannellini (white kidney) beans or Great Northern beans, rinsed and drained
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1 large tomato, chopped
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2 teaspoons bottled minced garlic (4 cloves)
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1/4 teaspoon dried rosemary or thyme, crushed
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1/4 teaspoon ground black pepper
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1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
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1-1/2 cups low-sodium tomato juice
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1 tablespoon white or regular balsamic vinegar
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4 1/2-inch slices baguette-style French bread
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2 teaspoons olive oil
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3 tablespoons finely shredded Romano or Parmesan cheese
Directions
1.
If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).
2.
In 3-1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow squash, cannellini beans, tomato, garlic, rosemary, pepper, and dried basil, if using. Add tomato juice.
3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in fresh basil, if using, and balsamic vinegar.
4.
Meanwhile, for croutons: Preheat oven to 400 degrees F. Lightly brush bread slices with olive oil. Sprinkle with 1 tablespoon of the Romano cheese. Place bread slices on baking sheet. Bake for 6 to 8 minutes or until toasted.
5.
To serve, ladle vegetable mixture into bowls. Top with croutons and sprinkle with remaining Romano cheese. Makes 4 (1-1/2 cup) servings.
Nutrition information
Calories 227, Total Fat 5 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 4 mg, Sodium 424 mg, Carbohydrate 41 g, Total Sugar 8 g, Fiber 10 g, Protein 12 g. Exchanges: Vegetable 3, Starch 2.
Percent Daily Values are based on a 2,000 calorie diet
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