Adding a splash of vinegar just before serving boosts the flavor of this vegetarian main dish. The beans and vegetables make the stew high in healthy fiber.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

25 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).

  • In 3-1/2- or 4-quart slow cooker, combine eggplant, zucchini, yellow squash, cannellini beans, tomato, garlic, rosemary, pepper, and dried basil, if using. Add tomato juice. (see Tip)

  • Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in fresh basil, if using, and balsamic vinegar.

  • To prepare croutons: Preheat oven to 400 degrees F. Lightly brush bread slices with olive oil. Sprinkle with 1 tablespoon of the Romano cheese. Place bread slices on baking sheet. Bake for 6 to 8 minutes or until toasted.

  • To serve, ladle vegetable mixture into bowls. Top with croutons and sprinkle with remaining Romano cheese.


Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

227 calories; protein 12.3g 25% DV; carbohydrates 41.1g 13% DV; dietary fiber 9.6g 38% DV; sugars 8.2g; fat 4.6g 7% DV; saturated fat 1.2g 6% DV; cholesterol 3.9mg 1% DV; vitamin a iu 769IU 15% DV; vitamin c 40.5mg 68% DV; folate 101.8mcg 26% DV; calcium 121.2mg 12% DV; iron 2.8mg 15% DV; magnesium 37.5mg 13% DV; potassium 1039.5mg 29% DV; sodium 424.5mg 17% DV.