The Cook and Kitchen Staff are heading "Back to School" and offering you some of our simplest recipes that nearly anyone can prepare. Todays recipe requires a Crock Pot, which is a great cooking apparatus for your college- bound student, or for a busy working parent. Any way you prepare it, todays recipe is a nutritious meal for anyone on the move! Layer half the vegetables in a large crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes. Repeat layering process with remaining vegetables. Sprinkle basil, salt, pepper, and parsley over top. Drizzle with olive oil. Cover and cook on low 7-9 hours. Cool and chop coarsely. Place in serving bowl and sprinkle with freshly grated Parmesan cheese. Refrigerate to store. May freeze up to 6 weeks. Posted to email@example.com by Recipe-a-Day
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|Serving Size: 1 Serving (699g)|
|Recipe Makes: 4|
|Calories from Fat: 51 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||8 %|
|Saturated Fat 1.3g||6 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 2.8mg||1 %|
|Sodium 84.3mg||3 %|
|Potassium 1591.8mg||42 %|
|Total Carbohydrate 36.3g||11 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 23.4g|
|Protein 8.5g||12 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 203
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