Slow Cooker Mediterranean Stew Recipe

Ingredients

• 1 butternut squash, peeled, seeded, and cubed
• 2 cups cubed eggplant, with peel
• 2 cups cubed zucchini
• 1 (10 ounce) package frozen okra, thawed
• 1 (8 ounce) can tomato sauce
• 1 cup chopped onion
• 1 ripe tomato, chopped
• 1 carrot, sliced thin
• cup vegetable broth
• cup raisins
• 1 clove garlic, chopped
• teaspoon ground cumin
• teaspoon ground turmeric
• teaspoon crushed red pepper
• teaspoon ground cinnamon
• teaspoon paprika

Directions

Step 1: In a slow cooker, combine all the prepared vegetables: butternut squash, eggplant, zucchini, okra, tomato sauce, onion, tomato, and carrot. Add the vegetable broth and raisins along with the garlic.

Step 2: Season the mixture with cumin, turmeric, crushed red pepper, cinnamon, and paprika. Stir gently to combine all the ingredients.

Step 3: Cover the slow cooker and set it to cook on Low for 8 to 10 hours. Allow the vegetables to cook until they are tender and well-infused with the spices.

Nutrition Facts (per serving)

Servings Per Recipe: 10

• Calories: 122
• Total Fat: 1g (1% Daily Value)
• Saturated Fat: 0g (1% Daily Value)
• Sodium: 157mg (7% Daily Value)
• Total Carbohydrate: 31g (11% Daily Value)
• Dietary Fiber: 8g (28% Daily Value)
• Total Sugars: 8g
• Protein: 3g (7% Daily Value)
• Vitamin C: 40mg (45% Daily Value)
• Calcium: 120mg (9% Daily Value)
• Iron: 2mg (11% Daily Value)
• Potassium: 820mg (17% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is based on available data for the listed ingredients. For personalized dietary guidance, please consult a medical professional.