Autumn Vegetables
List of Ingredients
1 1/2 lb Roma tomatoes, sliced
1 1/2 lb new potatoes, cut into 8 wedges each
1 lb red onions, cut wedges
1 lb zucchini, slice thick
2 celery sticks, slice thick
2 tsp garlic, minced
Salt and pepper
1/3 cup parsley, chopped
1 tsp mint, chopped
1/4 cup olive oil, extra-virgin
Recipe
Divide tomatoes and place half on the bottom of the
crock pot. Layer remaining ingredients in order given. Add
remaining tomatoes. Cover, and cook on LOW for 8 to 10
hours. During cooking, if you are around, stir the
vegetables carefully to redistribute them. Serve hot or
room temp.
Excellent with crusty French bread.
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