Vegetable Medley Recipe

Vegetable Medley Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

"This is a wonderful side dish to make when garden vegetables are plentiful," recommends Terry Maly from Olathe, Kansas. "The colorful combination is a great complement to any entree."

This recipe is:

Diabetic Friendly

[X]

Rate Vegetable Medley Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Vegetable Medley Recipe

Prep: 15 min. Cook: 5 hours

Yield: 8 Servings

15 300 315

Ingredients

4 cups diced peeled potatoes
1-1/2 cups frozen whole kernel corn or 1 can (15-1/4 ounces) whole kernel corn, drained
4 medium tomatoes, seeded and diced
1 cup sliced carrots
1/2 cup chopped onion
3/4 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dill weed
1/8 teaspoon pepper

Directions

In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender. Yield: 8 servings.

Nutritional Analysis: One 1-cup serving (prepared with frozen corn) equals 116 calories, 1 g fat (trace saturated fat), 0 cholesterol, 243 mg sodium, 27 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchange: 1-1/2 starch.

Originally published as Vegetable Medley in Quick Cooking March/April 2001, p20