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Skillet Vegetable Stew

Skillet Vegetable Stew

3 3 4 4 4 2
1
Recipe by
Food.com Food.com

Ingredients

  • 1 tbsp olive oil
  • 1 garlic clove (minced)
  • 1 tbsp tomato paste
  • 34 lb zucchini (trimmed and cut into 1/2 inch cubes)
  • 12 lb eggplant (peeled and cut into 1/2 inch cubes)
  • 12 lb tomato (peeled and cut into 1/2 inch cubes)
  • 1 red bell pepper (seeded and cut into 1/2 inch cubes)
  • 1 red onion (small, peeled and cut into 1/2 inch cubes)
  • 14 lb mushroom (chopped)
  • 14 cup parsley (chopped)
  • 2 tsps basil (or 1/4 cup fresh basil, chopped)
  • 14 tsp thyme (or 1 teaspoon fresh thyme, minced)
  • 14 tsp rosemary (or 1/2 teaspoon fresh rosemary, minced)
Prep Time
10 min
Total Time
40 min
Servings
4 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 90 Calories from Fat 30
% Daily Value *
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Potassium 650mg 19%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 16%
Sugars 8g
Protein 3g
Vitamin A 35%
Vitamin C 100%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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