Slow Cooker Vegetable Sauté
Cook your vegetables in the slow cooker — it's tasty and good for you! This slow cooker vegetable sauté makes a wonderful side for meat or poultry, and you can even serve it as a salad once it's chilled. It's best not to fuss with a lot of herbs and spices here, so you don't drown out the vegetables' own flavor and aroma — they're delicious just as they are!
♥+♥Irina
Recipe author
Slow Cooker Vegetable Sauté
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 %
1 g
Fats 42 %
5 g
Carbohydrates 50 %
6 g
68 kcal
GI:
100
/
0
/
0
- How do you make a vegetable sauté in the slow cooker?
- Wash the eggplant, trim off both ends, cut it into large pieces, put them in a bowl, and let sit for 20 minutes.
- Seed the bell pepper and remove the ribs and stem, wash it well, and cut it into strips.
- Peel and wash the onion, and cut it into strips as well.
- Put a knob of butter into the slow cooker insert, add the eggplant, pepper, and onion, select the "Stew" program, and cook for 20 minutes.
- Wash the tomatoes and cut them into large wedges. Peel the garlic and press it. Add the tomatoes and garlic to the rest of the vegetables, salt to taste, and keep cooking for another 10 minutes.
- Serve as a side for meat or poultry, or let the sauté cool completely and serve it as a salad.
- Enjoy!
- Keep in mind that the cooking time and setting given here are approximate. Every slow cooker works a little differently, and even identical models from the same maker can have their quirks. Before making a new dish in yours, read its manual carefully, then practice with dishes you already know before moving on to new ones, dialing in the setting and timing for your own machine.
- How do you take the bitterness out of eggplant? Cut it into slabs, rounds, or cubes, salt it, and let it sit for about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and go ahead and cook.
- To keep onions from stinging your eyes as you slice, rinse the onion and the knife in cold water. And to keep the cutting board from picking up the onion smell, rub it with a slice of lemon before you start.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Eggplant - 24 kcal/100g
- Garlic - 143 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
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