Vegetable Garden Stew

Name: Vegetable Garden Stew
Ingredients: 2 cups vegetable broth; 8 ounces sliced mushrooms; 8 ounces cauliflower florets; 8 ounces cubed potatoes; 2 medium onions, cut in wedges; 2 tomatoes, cut in wedges; 2 garlic cloves, minced; 1 teaspoon dried savory; 1 bay leaf; 2 small zucchini, sliced; salt and pepper; 3 cups cooked couscous (or millet)

12 ingredients

2 steps

Ingredients

2 cups vegetable broth
8 ounces sliced mushrooms
8 ounces cauliflower florets
8 ounces cubed potatoes
2 medium onions, cut in wedges
2 tomatoes, cut in wedges
2 garlic cloves, minced
1 teaspoon dried savory
1 bay leaf
2 small zucchini, sliced
salt and pepper
3 cups cooked couscous (or millet)

Directions

1

Combine all ingredients except salt, pepper, zucchini and couscous in slow cooker; cover and cook on low 6-8 hours, adding zucchini during the last 30 mintues.
2

Discard bay leaf and serve over couscous.