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Vegetable Medley Recipe
Vegetable Medley Recipe photo by Taste of Home

Vegetable Medley Recipe

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"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."
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 5 hours
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
Originally published as Vegetable Medley in Quick Cooking March/April 2001, p20

Nutritional Facts

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.

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