75 76
Vegetarian Vegetarian
Roasted Pepper and Bean Chili
2 green peppers
2 red peppers
1 onion, chopped
1 zucchini, quartered and sliced
2 cloves garlic
2 tbs. chili powder
1 tsp. dried oregano
1/2 tsp. cumin
1 14 1/2 oz. can crushed tomatoes
1 10 oz. can diced tomatoes
1 15 oz. can garbanzo beans, drained
1 15 oz. can pinto beans, drained
1 15 oz. can black beans, drained
Cut the peppers in half and remove the seeds. Slash the edges so
that the peppers will lay flat. Place the pepper skin side up on a
baking sheet. Broil the peppers until blackened, about 15 minutes.
Seal in a plastic food bag. Allow to stand for 15 minutes and then
rub the skin from the peppers and chop them. Combine the peppers
with the remaining ingredients in the Crock-Pot
®
Slow Cooker.
Cover; cook on Low for 8 - 10 hours or on high for 4 - 5 hours.
Recommended Unit Size: 4 - 7 Quarts
Baked Eggplant
2 1/2 lbs. eggplant, cut into 1-inch cubes
4 onions, thinly sliced
4 ribs celery, sliced
2 tbs. olive oil
2 16 oz. can diced tomatoes, undrained
6 tbs. tomato sauce
1 cup pitted olives, cut in half
4 tbs. balsamic vinegar
2 tbs. sugar
2 tbs. capers, drained
2 tsp. dried oregano
2 tsp. dried basil
salt and pepper to taste
Combine the eggplant, onions, celery, oil, tomatoes and tomato sauce
in the Crock-Pot
®
Slow Cooker. Cover; cook on Low for 3 1/2-4 hours
or until eggplant is tender. Stir in the olives, vinegar, sugar, capers,
oregano, and basil. Season with salt and pepper. Cover; cook for
45 minutes -1 hour on High, or until heated through.
Recommended Unit Size: 4 - 7 Quarts
To Next Page
Loading...
