Vegetables Provencal

(1 vote)

1 large onion, chopped (1 cup)
1 clove garlic, minced
3 tablespoons olive oil
1 large yellow squash
1 large zucchini
1 small eggplant
2 large tomatoes, peeled and chopped
1 tablespoon salt or to taste
1 teaspoon leaf thyme, crumbled
1 teaspoon 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 to 200 degrees) for 8 hours, or on high (290 to 300 degrees) for 4 hours. Serve hot as a vegetable side dish or chill and serve cold as an appetizer.

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