"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."
- 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
- 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
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