Vegetable Medley Recipe
Vegetable Medley Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is a wonderful side dish to make when garden vegetables are plentiful. The colorful combination is a great complement to any entree. —Terry Maly, Olathe, Kansas
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 5 hours

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. Yield: 8 servings.
Originally published as Vegetable Medley in Quick Cooking March/April 2001, p20

Nutritional Facts

1 cup: 116 calories, 1g fat (1g saturated fat), 0 cholesterol, 243mg sodium, 27g carbohydrate (0 sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch.

  • 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
  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

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