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Vegetable Medley

This is a wonderful side dish to make when garden vegetables are plentiful, and if you have fresh corn, use that instead of frozen. —Terry Maly, Olathe, Kansas
  • 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
  • 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.
Nutrition Facts
1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 241mg sodium, 24g carbohydrate (4g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

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