Ingredients:
- 4 tablespoons butter
- 1 large onion, sliced
- 1 medium cucumber, cut in half and seeds removed, sliced
- 2 medium zucchini, sliced, about 2 cups sliced
- 1 green bell pepper, seeded and cut into strips
- 1 red bell pepper, seeded and cut into strips
- 1/2 cup apple cider
- salt & pepper
Preparation:
Melt butter in pan, add onion and cooik until tender. Add remaining vegetables and cook for 5 minutes without browning. Stir in cider and season well.Turn into slow cooker; cover and cook on LOW for 4 to 6 hours. Check and adjust seasoning before serving with roast lamb or pork.
Serves 4.
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Scalloped Green Beans
Spanish Style Green Beans
Green Beans with Sour Cream Sauce
Savory Green Beans
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Savory Green Beans with Garlic
Tangy Carrots
Carrots au Gratin
Carrots with Fresh Herbs
Gingered Carrots
Carrot Raisin Salad
Simple Glazed Carrots
Broccoli with Cheese Mushroom Sauce
Broccoli with Almonds
Easy Broccoli with Lemon
Broccoli Mushroom Quiche
Impossible Vegetable Pie
Cabbage with Tangy Sauce
Easy Skillet Cabbage
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Rice Recipes
Main Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
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