½ lb each of any of the following (choose 4 or more):
Eggplants, peeled and cut into 1 ½ -inch pieces
Zucchini, cut into 1 ½ -inch pieces
Yellow squash, cut into 1 ½ -inch pieces
Small potatoes, scrubbed and cut into 1 ½ -inch pieces
Cauliflower, cored and cut into 1 ½ –inch florets
Small whole okra, stem end trimmed Green beans, ends trimmed Pea pods
¼ cup olive oil
2 onions, chopped fine
3 medium garlic cloves, minced
1 tbsp fresh ginger, finely grated
1 jalapeño, deseeded and chopped fine
1 cinnamon stick, 2-inch (optional)
2 large red bell peppers, chopped
4 cups tomatoes, peeled and chopped, or two 14-ounce cans of peeled, diced tomatoes
1/8 tsp cayenne pepper
1 tbsp apple cider vinegar
Salt and pepper to taste
2 cups water or broth (vegetable, chicken or beef)
Heat ¼ cup of the water or broth in a skillet and add the onions until softened. Add the garlic, ginger, jalapeno and continue cooking for 1-2 minutes, stirring occasionally. Transfer to slow cooker and add red bell peppers, vegetables, tomatoes and spices. Add remaining liquid to barely cover the top of the vegetables and season to taste. Cook for 6–8 hours on low.
Note: Don’t cut the vegetable too small so that they don’t disintegrate during the slow cooking. Also avoid adding too much water.
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